Hi,
I know full-well that this is a microbial reaction (unless you add a strong antioxidant) but the good people at the Food Standards Authority must have some formula by which they decide how much ingoing nitrites were used?
Anyway, what I'm getting-at is that somewhere along the line, there must be a figure which you can use to guestimate the rate of conversion from sodium nitrite to nitric oxide in a recipe before actually doing it.
I have no doubt that the truth of the matter would vary hugely from that figure, but where can I start with this?
Is anyone able to help?
I thought I had a figure somewhere from the USA's equiv of our authorities, but if I do, it's on a hard-drive which has gone into storage