Nitrite dissipation in meat

[SmokinEdge]

Question for the board:
If we prepare, say a pork belly, and in our recipe we include 0.25% cure #1. After the cure time, let’s just say 7 days, then smoke, then rest for 7 more days before slicing. acceptable nitrite in bacon is 120ppm. Nitrite (NO2) becomes nitric oxide (NO) and binds with hemoglobin. This is what cures the meat, officially.

Question is, how much actual nitrite (NO2) is still present in the meat? Do we assume 120ppm? Or is that number much lower, possibly even zero, after transferring nitric oxide in that time?

I understand that 120ppm is safe for consumption, but is that even what we are dealing with? Is the nitrite much lower?

 

[indaswamp]

IMO, it depends on what temperature you smoked the bacon at. Higher temp. will convert more nitrite to NO2 gas. At least that's how I understand it....

 

[SmokinEdge]

IMO, it depends on what temperature you smoked the bacon at. Higher temp. will convert more nitrite to NO2 gas. At least that's how I understand it....

Thats also an excellent point!
As I understand this process, nitrite starts to dissipate, or break down, at about 130*. In the case of hot smoked bacon, IT of 145*. This reduces nitrite even farther, but even in the case of cold smoked bacon, pan frying reaches sufficient temp to break down nitrite.

So what do we suppose are the levels of nitrite available at consumption?

 

[indaswamp]

Also depends on whether a cure accelerator is used. Commercial production of bacon must contain a cure accelerator to prevent nitrosamine production.

 

[SmokinEdge]

Also depends on whether a cure accelerator is used. Commercial production of bacon must contain a cure accelerator to prevent nitrosamine production.

Correct......
so is there any available nitrite when finished?

 

[daveomak]

Testing of commercially processed meats, at the retail store, show approx 10-30% of the nitrite remains... That's after cooking, trucking, and sitting in refers for who knows how long...

 

[SmokinEdge]

Testing of commercially processed meats, at the retail store, show approx 10-30% of the nitrite remains... That's after cooking, trucking, and sitting in refers for who knows how long...

Thank you Dave.