dougal wrote:I've been shown that label before!
Walls bacon is mostly (entirely?) vacuum packed and aimed at a maximum shelf life. I wonder if their use of nitrate is to give long term protection in anaerobic conditions? And similarly Ascorbate (and its cousins) have well established uses as anti-oxidant preservatives.
dougal wrote:I also have it from Parson Snows that the acid form (of both optical isomers) is specifically banned from use in bacon curing in the USA, just like saltpetre!
dougal wrote:No 1 is 6.25% Nitrite. The rest salt.
shanew wrote:Im confused now, do i need saltpetre for dry curing bacon? or is this now a debate?
saucisson wrote:Mod hat on:
It's an interesting topic, can we start a new thread to debate this issue separately?
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