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.