FWIW, the USDA regulates COMMERICAL bacon makers..... You need not follow commercial guidelines, but I highly recommend it...
Brine cured bacon max. allowable ingoing nitrite
skin off -- 120 Ppm
skin on -- 108 Ppm
Dry rubbed bacon max. allowable ingoing nitrite
skin off -- 200 Ppm
skin on -- 180 Ppm
There is a 10% reduction of nitrite with the skin on.....
NOW, this is for commercial processors... You can do what ever you want...
ALSO, nitrate is not allowed in commercial bacon.... the same goes where you can do what ever you want
Regardless of the curing method used, restricted ingredient calculations for bacon are based on
the green weight of the skinless belly. For rind-on bacon, e.g., where the skin is sold as part of
the finished product, a restricted ingredient conversion calculation is necessary. Nitrate is no
longer permitted in any curing method for bacon.
! Ingredient Limits
< Pumped and/or Massaged Bacon (rind-off): An amount of 120 ppm sodium
nitrite (or 148 ppm potassium nitrite), ingoing, is required in pumped and/or massaged bacon,
except that 100 ppm sodium nitrite (or 123 ppm potassium nitrite) is permitted with an
appropriate partial quality control program, and except that 40 - 80 ppm sodium nitrite (or 49 -
99 ppm potassium nitrite) is permitted if sugar and a lactic acid starter culture are used. 550 ppm
sodium ascorbate or sodium erythorbate (isoascorbate), ingoing, is required in pumped and
massaged bacon, in addition to any prescribed amount of nitrite.
< Immersion Cured Bacon (rind-off): A maximum of 120 ppm of nitrite or
equivalent of potassium nitrite (148 ppm) can be used in immersion cured bacon. Note: the
calculation method for nitrite in immersion cured bacon is the same as that for nitrite in other
immersion cured products. Refer to pages 21-24.
< Dry Cured Bacon (rind-off): A maximum of 200 ppm of nitrite or equivalent of
potassium nitrite (246 ppm) can be used in dry cured bacon. Note: the calculation method for
nitrite in dry cured bacon is the same as that for nitrite in other dry cured products. Refer to
< Pumped, Massaged, Immersion Cured, or Dry Cured Bacon (rind-on): The
maximum limit for ingoing nitrite and sodium ascorbate or sodium erythorbate must be adjusted if
bacon is prepared from pork bellies with attached skin (rind-on). A pork belly's weight is
comprised of approximately 10 percent skin. Since the skin retains practically no cure solution or
cure agent, the maximum ingoing nitrite and sodium ascorbate or erythorbate limits must be
reduced by 10 percent. For example, the maximum ingoing limit for nitrite and sodium ascorbate
or erythorbate for pumped pork bellies with attached skin would be 108 ppm [120 ppm ! 12 ppm
(120 × .10)] and 495 ppm [550 ppm ! 55 ppm (550 × .10)], respectively.