Dry Bacon Cure Recipe Question

[Parson Snows]

Sodium ascorbate or sodium erythorbate are used for three (3) main purposes

1) to prevent the formation of nitrosamines by competing with secondary amines for any nitrite present
2) to hasten the nitrate/nitrite curing process
3) to fix and preserve the �cured meat� colour during product storage.

Neither of these chemicals would be added as part of a �pre-mixed cure� as they could react with the nitrate/nitrite present � prematurely creating a hazardous nitric oxide gas environment.



Aris wrote

What's with the restriction on Paprika?

In the U.S. paprika or oleoresin of paprika are considered both a flavouring and colouring and may therefore not be used in any FRESH sausages, though it is allowed in dried sausages etc. The same conditions/restrictions do not however, apply to U.K./E.U. regulations.

I hope that this information is of some use to you

kind regards

Parson Snows

[Oddley]

When in your opinion Parson would be the right point in the curing process, in a dry cure, to add this ingredient.

[Parson Snows]

Oddley

you wrote

When in your opinion Parson would be the right point in the curing process, in a dry cure, to add this ingredient

In my opinon - from what I understand- the method listed so far (both Maynard Davis, and I believe Franco's) are NOT Traditional/Dry cure methods as they are placed in a plastic bag and allowed to cure in their own brine. As to when to add either of these cure accelerators I have just come across some information and would like to review/digest it before I comment.

kind regards

Parson Snows