Yesterday I was told I should use sodium erythorbate, sodium benzoate, potassium sorbate, cure # 1 and phosphate in everything I make (fresh, smoked sausages, bacon, cooked salami, mortadella). Does this sound right?
I know most people don't put anything like that in their products but is it possible or just plain ridiculous?
Also he told to use my cure #1 (7% nitrite) at 0.5% in everything but I think he meant for ham in brine.