Don’t get too excited, I never said uncured! 
The OP referred to health concerns, so I was only addressing nitr*tes and fake smoke flavor.
Salt is perfectly welcome in this beautiful land of healthy bacon, (yea, yea, salt unhealthy for some, blah, they need to worry about a lot more than bacon!)
And while not relevant to the previous posts, you might be interested to know that with or without FDA approval, curing by smoke has been around pretty much as long as mankind has had fire.
