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PostPosted: Sun Jul 10, 2011 4:05 pm
by captain wassname
I suspect a combination of the two above.
Ascorbic acid is described by the FDA as a cure accelerator and I would I assume allow more of the nitrate to convert to nitrite but in the end its a case of You pays yer money and takes yer choice.
If your not convinced that saltpetre gives a better taste to your bacon then why use it but on a world wide forum it is difficult to be within the rules of all jurisdictions.
We were informed that the Aussies only allowed 125ppm nitrite and the USA
requires a min of 120 ppm
I suppose that most of us tend to take a "common sense" attitude and keep nitrates and nitrites to a minimum without the risk of undercuring.


Re: Dry cure bacon help

PostPosted: Wed Feb 24, 2016 3:57 pm
by boffin
If you are of a scientific bent you may find this article to read.

Opinion of the Scientific Panel on Biological Hazards on the request
from the Commission related to the effects of Nitrites/Nitrates on the
Microbiological Safety of Meat Products. Found at ... nts/14.pdf

Note: This is the opinion of the panel and not an EU directive.

It won't settle the issue but it shows how complex it is. When all is said and done, its not worth losing sleep over.