http://www.fsis.usda.gov/wps/portal...at-preparation/bacon-and-food-safety/ct_index Last Modified Oct 29, 2013
Does bacon contain additives?
Yes. Bacon is made with salt as a curing agent, and nitrite (but not nitrate) is the other most frequently used additive. Bacon may also contain other additives such as sugars, maple sugar, wood smoke, flavorings, and spices. Pumped bacon (see above) must also contain either ascorbate or sodium erythorbate (isoascorbate), which greatly reduces the formation of nitrosamines by accelerating the reaction of nitrite with the meat.
http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_meats.html
4.2. Bacon
Bacon is cured and/or smoked hog meat from the pig belly. Bacon produced at home, is typically dry-cured with salt, nitrites, sugar, and spices for a week or longer. Because of concern over N-nitrosamines, the use of nitrates for bacon curing is not allowed commercially (USDA FSIS 1997c). Home preparations, such as Morton Smoked-flavored sugar cure, contain nitrates and are recommended by the manufacturer for the use in bacon curing (Morton Salt Co.1996). Some ethnic bacon (Canadian bacon and Irish bacon) is made from leaner cuts. Pancetta is Italian bacon that is not smoked. Salt pork is salted pork belly fat.
http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_pres.html
6.2.3. Curing Compounds
Purchase commercially prepared cure mixes and follow instructions carefully (PHS/FDA 2001) or blend cure mixes carefully at home using an accurate scale.
Nitrate. Use cure mixtures that contain nitrate (e.g., Prague Powder 2, Insta-Cure 2) for dry-cured products that are not to be cooked, smoked, or refrigerated (PHS/FDA 2001). Dry cure using 3.5 oz. nitrate per 100 lbs. meat maximum or wet cure at a maximum of 700 ppm nitrates (9 CFR Cpt 3. 318.7(c)(4), 381.147(d)(4)).
Nitrite. Use cure mixtures that contain nitrite (e.g., Prague Powder 1, Insta-Cure 1) for all meats that require cooking, smoking, or canning (PHS/FDA 2001). Dry cure using 1 oz. nitrite per 100 lbs. meat maximum. For sausages use ¼ oz. per 100 lbs. (Reynolds and Schuler 1982). A 120 ppm concentration is usually sufficient and is the maximum allowed in bacon (PHS/FDA 2001).
Nitrites are toxic if used in quantities higher than recommended; therefore caution should be used in their storage and use (PHS/FDA 2001). About 1 g or 14mg/kg body weight sodium nitrite is a lethal dose to an adult human (USDA FSIS 1997b). Mistakenly using sodium nitrite instead of NaCl in typical curing recipes can lead to a lethal dose of nitrite in the incorrectly cured product (Borchert and Cassens 1998). For this reason it is safer to purchase and use curing mixtures rather than pure nitrites (saltpeter).
http://www.smokingmeatforums.com/t/119319/be-cautious-when-relying-on-info-on-the-usda-fsis-website
DiggingDogFarm
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4,353 Posts. Joined 6/2011
Location: Finger Lakes Region of New York State
Points: 104
This is a perfect example of why it's important to fully educate oneself.
The USDA can't be trusted to always dispense or relay safe and accurate information.
In the case of their Bacon and Food Safety webpage, under the question "Can Bacon Be Home Cured?" they provide a link to a page at Missouri Extension Service with bad information.
http://www.fsis.usda.gov/Factsheets/Bacon_and_Food_Safety/index.asp#5
The instructions say to cure bacon with "nitate" (saltpetre) and that the nitrate (saltpetre) in only optional.
This presents a couple of major problems, the USDA discourages the use of nitrate in bacon, it is, in fact, banned in all commercial bacon and when smoking bacon (there's no temperatures specified in the smoking instructions) cure should ALWAYS be used, it's not optional!!!!
Some scary stuff coming from what's supposed to be the "be all, end all" authority on such subjects!!!
Beware!!!
As stated earlier.... you can do as you wish..... I am delegating this discussion to others on this forum.....