In the group "Chefs Corner" , a easily read and resourced explanation of the reasons Nitrates and NItrites are used in cold smoke, sausages and bacons has been provided by CheffJJ. Thanks for the info JJ.
I wanted to share it here also since it is important for those new to curing meats understand the info.
http://www.smokingmeatforums.com/t/113098/specific-food-safety-questions-ask-here#post_717302
I wanted to share it here also since it is important for those new to curing meats understand the info.
http://www.smokingmeatforums.com/t/113098/specific-food-safety-questions-ask-here#post_717302
