Aris
You wrote
Been doing some reading on curing and how nitrates & nitrites affect the curing process. Very interesting indeed.
You wrote
From what I understand, thing(s) that have a short curing time need both nitrates and nitrites.
NO: Nitrites dissipate very quickly therefore it is for items that require or will be subjected to a LONG CURING PERIOD that require BOTH nitrates and nitrites, and not those with a short curing period. The nitrates acting during the curing period like a time released supply of nitrites.
You wrote
Nitrates break down into nitrites over time - but it is the nitrites that actually kill the bugs.
On your second point neither nitrates nor nitrites kill �the bugs�. The curing process only inhibits/restricts the growth of harmful bacteria that can cause serious illnesses. They are especially useful in protecting against Clostridium botulinum, a deadly microorganism that can cause one of the deadliest food-borne diseases: botulism. It should be noted that since the routine use of sodium nitrite by meat processors, no cases of botulism have been associated with cured meats.
You wrote
So, that means that to cure bacon, you need Cure #2 - is that correct?
DO NOT USE CURE #2 FOR CURING BACON the reason for this is that a combination of sodium nitrite and sodium nitrate has long been associated with nitrosamine formation (carcinogenic/cancer producing cells) in bacon when cooked at high temperatures such as frying. This problem only exists with bacon and no other cured meats. For the same reason, in the US, nitrate is no longer permitted in any bacon production (pumped and/or massaged, dry cured or immersion cured).
For further information the following links may be referred to
http://lpi.oregonstate.edu/f-w00/nitrosamine.htmlhttp://www.extension.umn.edu/distributi ... J0974.htmlkind regards
Parson Snows
Posted: Fri Sep 24, 2004 4:22 pm