Out of cure #1

[captain wassname]

Mike: The relevant bit of Chuckwagons post is"when fried at high temperature" Ithink they are talking about in excess of 400 F. So salt petre cured bacon needs to be cooked long and slow.And use ascorbic acid in your cure.

I suppose,bearing in mind what Oddley said about 80-90% of our nitrate coming from veggies we should be careful when stir frying them!!!

Jim

[Oddley]

What captain wassname say's is true, although, I'm not aware that they (they being scientists), have actually found any nitrosamins, even though they have tried. If anybody has any links to documents that say the opposite, I'm always open to a change of mind.

Can I also remind the members, that I seem to remember that acid has an effect on nitrIte. That is why the FDA does not allow ascorbic acid on bacon. The stomach is also alive with bacteria, some maybe capable of having the effect of changing nitrAte to nitrIte. Just a thought, I leave you to make up your own mind's as to wheather it makes sense.

Perhaps moderation is the key to healthy consumption.

[wheels]

It's probably better to use sodium ascorbate (or erythorbate) instead of ascorbic acid.

I'm guesing that veg are considered safer than meat as you are taking Vitamin C at the same time?

Perhaps moderation is the key to healthy consumption.

I'm sure you're correct on this one Oddley - but, that's not as much fun - my half starved 18 stone body wouldn't cope!

Phil

[captain wassname]

Thanks for the correction.A momentery abberation

Jim.