by wheels » Sun Nov 26, 2017 6:29 pm
Yes, you can. A lot of commercial bacon contains nitrite. I don't choose to personally though. If you do, I'd ensure a long cure, more than 10 days, followed by a decent length of time maturing. Nitrate takes time to work and therefore takes time to reduce in the meat.
Nitrate is not allowed in US commercial bacon to help avoid the risk of nitrosamines.
I hope this helps you make an informed decision as to whether you choose to use it.
Phil