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Posted: **Wed Jul 13, 2005 9:16 pm**

Has anyone determined the best times to add these items to cures to assist in color maintenance and assistance in lowering nitrite/nitrates in the curing process?

Posted: **Wed Jul 13, 2005 9:46 pm**

This is a pretty thorny issue as nitrite in conjunction with sodium ascorbate - erythorbate will reduce nitrite to nitric oxide and other products within 20 days.

This leads me to believe that nitrite with ascorbate/erythorbate alone would not be ideal to dry cure bacon alone. therefore a combination cure with nitrite and about 700 ppm potassium nitrate would be better. if the cure was applied in several applications then applying ascorbate in the last application would make sense to me.

The application of ascorbate / erythorbate is really only applicable where the bacon is going to be Fred to avoid the formation of Nitrosamines. The following link might be of help.

http://www.extension.umn.edu/distributi ... J0974.html

Posted: **Thu Jul 14, 2005 12:00 pm**

Oddley wrote:...only applicable where the bacon is going to be Fred...

Do you name all your bacons?
What is the significance of this particular name and the use of ascorbate?

:lol:

Posted: **Thu Jul 14, 2005 12:09 pm**

LOL I have just read my post, fred my favorite bacon. I suppose it would taste even better fried... :oops:

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Sodium ascorbate or sodium erythorbate - Cure Accelerators

Sodium ascorbate or sodium erythorbate - Cure Accelerators