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The USDA calculations handbook requires 550ppm sodium ascorbate/erythorbate in bacon cure to mitigate nitrosamine formation if the bacon is fried at high temperatures.

But why do they only require this for pumped/massaged bacon, and not for dry cure or brined bacon?

I think it is a reflection of what the commercial processors do to make bacon in a couple of days.

I agree with Paul. I think it's because the short timescale with this method would not ensure that all the nitrite was converted if it wasn't used.

Phil

Thanks, guys. That was my first thought, but I couldn't find anything to back it up.

So, if this is the case, is there any benefit to using sodium ascorbate/erythorbate in non-pumped bacon? Phil, I see your blog suggests it as an optional addition.

Yes, particularly if you're concerned about residual nitrite in bacon causing illness, which some people are. The ascorbate/erythorbate should ensure that there's only minimum levels of nitrite remaining in a very short time period.

HTH

Phil