It would be correct to subtract the amount of bacon ends/pieces from the meat block before determining ingoing nitrite because it is cured. By regulation, you can not add fat but you can add a fat portion (12% lean or greater). This is why you formulate bacon pieces rather than pure bacon fat. Also remember that by regulation, bacon only contains 120 ppm nitrite rather than the normal 156 one usually targets in most cured products. Alden M. Booren, Professor & Spe******t Michigan State University 3385 Anthony Hall East Lansing, MI 48824 [email protected] 517-355-8452 Ext. 205 Fax 517-432-0753 --------- Also, fat does not truly cure as meat, due to the lack of the myoglobin molecule. The salt in the cure does help retard oxidation of the fat, however... And this professor was really cool...I'd not hesitate to call or email with questions!