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Thread Starter 
Hello from Eastern Canada,

Just wondering if any of you read through the canada food inspection agency / health canada / meat inspection regulation on the use of nitrites?

From what I can gather is that for meat to be considered cured in Canada, there must be:

100 PPM of sodium nitrites minimum
200 PPM of sodium nitrites maximum

There is an exception for bacon
120 PPM of sodium nitrites maximum for bacon.

I see in some threads that some members say you can dry cure bacon at a maximum rate of 200 PPM but I do not believe that is the case because bacon is listed separately.

There seems to be some similarity with American regulations but I want to be sure.

I can get the links to the information if you want.

In Solidarity,