I've moved these posts here as they aren't really about the lamb bacon in the thread where we were having this conversation.
snags wrote:I thought nitrates become nitrites when heated
Not heated as such, they have to react with bacteria thingies in the meat, this is more effective above fridge temps, at about 8°C.
tristar wrote:I am somewhat wary of commercial companies who don't appear to know the science behind what they are doing.
Yes, you do get the impression, at least in the UK, that butchers' aren't taught an awful lot about the science of curing during their training. I guess the courses concentrate on the practical rather than the theory.
Phil