bacon cure question

[johnc2]

Sodium Erythorbate seems to be the antioxidant of choice here in the US, I use it at the recommended rate of 25% of the sodium nitrite. I only had a problem the first time when I used too much, left a slight bitter taste.

[wheels]

550 ppm sodium ascorbate or sodium erythorbate (isoascorbate) is required in US commercial bacon.

Phil

[Dogfish]

I'd bet the garlic powder is treated with some sort of chlorine bleach that gets raised by the ascorbic acid.