Anyone ever add ascorbic acid to cures to decrease nitrosamine production? If so, amount, source?
Dude you don't have to put it in your Cure. You can take a C tab with Breakfast or have a glass of OJ. The other thing is let the bacon get crisp slowly rather than full blast heat until it is burnt to a crisp. Lay the strips on a Broiler pan or Jelly Roll Pan and Bake in a 400*F Oven. Depending on thickness you will get perfect crisp Bacon in about 30 minutes and nothing to worry about...JJThanks for the replies, I'm going to try and find some tasteless vitamin c tabs and attempt that. I'm trying to balance my love of bacon and not getting botulism or gastric cancer
I like the oven cooking method, thank you. I'm just a little paranoid because nitrosamines are still produced during the curing phase. I guess when you've seen people who've had their stomach or esophagus removed from gastric or esophageal cancer it skews your view. Thanks again!Dude you don't have to put it in your Cure. You can take a C tab with Breakfast or have a glass of OJ. The other thing is let the bacon get crisp slowly rather than full blast heat until it is burnt to a crisp. Lay the strips on a Broiler pan or Jelly Roll Pan and Bake in a 400*F Oven. Depending on thickness you will get perfect crisp Bacon in about 30 minutes and nothing to worry about...JJ
The quoted amounts are correct... actually the main reason ascorbic acid is used is first an anti-oxidant and a close second..a cure accelerant, as is Sodium erythorbate.http://en.wikipedia.org/wiki/Sodium_erythorbateAnyone ever add ascorbic acid to cures to decrease nitrosamine production? If so, amount, source?