Ascorbic Acid Reaction ... What Happened??

[ComradeQ]

Hey gang, been so busy with my new job working midnights that I barely have a chance to partake in our favourite hobby anymore. With that said, I decided to start a batch of Montreal Smoked Meat and came across an odd occurance.I put together a brine consisting of water, kosher salt, dextrose, cure #1, and lastly ascorbic acid.

Now when I dissolved the first four ingredients everything was fine as usual. However, when I added the ascorbic acid an odd reaction occurred, the mixture started creating an orange coloured gas! I quickly fled and gave it a few minutes to air out before going back to inspect the brine. Everything had returned to normal and the brine seemed ok. Does anyone know what happened?? I can't seem to find any information suggestion a possible reaction with any of those ingredients and am at a bit of a loss as to what happened.

[Dogfish]

What temperature was the water? Was it normal tap water?

[ComradeQ]

What temperature was the water? Was it normal tap water?

Filtered water at room temperature.

I think I figured it out, the cure #1 has sodium bicarbonate as an anti-caking agent as well as glycerine. I'm assuming the reaction was from that.

[DanMcG]

I've never heard of anything like that before...

[Thewitt]

Citric acid and sodium bicarbonate produce carbon dioxide.

[DiggingDogFarm]

Ascorbic acid reacts with sodium nitrite.

Home Production of Quality Meats and Sausages, p. 118:
...Ascorbic acid should not be added with sodium nitrite at the same time, as they react violently creating fumes.

~Martin

[NCPaul]

N2O4.

[ComradeQ]

Ascorbic acid reacts with sodium nitrite.

Home Production of Quality Meats and Sausages, p. 118:
...Ascorbic acid should not be added with sodium nitrite at the same time, as they react violently creating fumes.

~Martin

Ah ok, but when would I add it if not in the brine? Strange as I got the recipe for the brine from a famous smoked meat place and the instructions said to add everything together in the brine.