SMF Premier Member
★ Lifetime Premier ★
- Jan 18, 2020
Don’t get too caught up In it all. I know this can all be confusing, but really curing meat is a straightforward process. Yes, nitrates are not necessary for short term curing, but nitrates are a bit more complicated than that in process. So yes, nitrite is all you need. Relax a bit and make some successful bacon. This is really easy, and fun as well as safe.Much of what I cure is bacon, buckboard bacon, Taylor Pork Roll, or Canadian bacon... all of which will fried in a pan at high heat like bacon. So it is all "bacon" from the way I cook it.
Because of this, and the USFDA stance on carcinogenic nitrosamines developed by frying bacon with nitrAte, I personally want to comply with the USFDA FSIS guidelines that all commercial producers are held to in the US: zero nitrAtes allowed in bacon, and just 120ppm nitrite for pumped or immersion cured.
So to me, THAT is a huge difference between cure1, and Tenderquick which contains nitrAtes. One allows me to comply with bacon health and safety guidelines, the other doesn't. I realize as a non commercial maker, I don't have to comply... but if family or guests ever knew about USFDA bacon cure limits, and I had to admit I wasn't following them... well, no one would ever eat my charcuterie again, I'm pretty sure.