Pink salt vs TQ

[tigerregis]

Back in the late 70's I was a marketer for a commercial meat processor. When that nitrosamine bull came along every member of the Meat Marketing Association tried to duplicate that test. The answer came back as unnecessary high heat frying. Something that shouldn't be done anyway. Malarkey research.

 

[atomicsmoke]

Back in the late 70's I was a marketer for a commercial meat processor. When that nitrosamine bull came along every member of the Meat Marketing Association tried to duplicate that test. The answer came back as unnecessary high heat frying. Something that shouldn't be done anyway. Malarkey research.

You are saying the Meat Marketing association tried to unbiasedly disprove a link between nitrite/nitrate in meat and increased cancer risk? No way.

 

[atomicsmoke]

Whilst it is sensible to take all reasonable precautions when it comes to health, the link between Nitrosamine intake and cancer is still only circumstantial in humans. Although they form when Nitrates are exposed to high heat they can also be formed from Nitrites are added to some fish. Many countries around the world do not see Nitrates in bacon as being a serious threat to health in the quantities they are used for preserving and so they are still permitted in the production of bacon. The USDA is taking the ultra safe approach but is this being over protective? Things are what they are though.

Wanna make myself clear... I didn't chime in to defend USDA's take on commercial bacon. After all this is an agency that says is OK to sell salmonella laden chicken so their rules don't mean much to me (other than compliance with posting rules here).
While I eat bacon and other cured meats I believe less (nitrite/nitrate) is better, none (when safe) is great.

 

[tigerregis]

O.K. Atomic,that is not what I said. All science is based on duplicating a research result.When it isn't duplicated the original proposition is suspect.Are you a Jenny disciple?

 

[atomicsmoke]

O.K. Atomic,that is not what I said. All science is based on duplicating a research result.When it isn't duplicated the original proposition is suspect.Are you a Jenny disciple?

That was sarcasm.
The tobacco industry also used to tell us smoking was not bad for you. I know people who still believe is BS (smoking causing all kinds of nasties).

Who's Jenny?

 

[tigerregis]

First, my apologies for misunderstanding.Sarcasm is not my forte.I hope you accept this in the spirit it is offered. Sorry, again.

 

[atomicsmoke]

No worries neighbour. :-)

 

[bmudd14474]

Everytime we have a curing thread there is a battle of who has the bigger stick. If this continues we will ban curing from the site. We are supposed to be helpful not scare people off. If you have a problem with what someone says flag it or pm a admin/moderator

 

[tigerregis]

Loud and clear,bmudd.Please don't follow through on the ban.While you are correct in your assessment,the subject is too important to new triers.

 

[chef jimmyj]

So the USDA has banned the addition of Nitrate in commercial pumped Bacon, thus there is an ongoing big deal made about the small amount of Nitrate in TQ...

So why does the USDA only worry about " Product Labeling " when they permit an untold number of commercial companies to produce Celery Juice, Cherry Juice, Beet Juice, Parsley Juice and Spinach Juice cured Bacon, all of which contain almost exclusively NITRATE?

Can bacon be made without the use of nitrite?
Bacon can be manufactured without the use of nitrite, but must be labeled "Uncured Bacon, No Nitrates or Nitrites added" and bear the statement "Not Preserved, Keep Refrigerated Below 40 °F At All Times" — unless the final product has been dried according to USDA regulations, or if the product contains an amount of salt sufficient to achieve an internal brine concentration of 10% or more, the label does not have to carry the handle statement of "Not Preserved, Keep Refrigerated below ___" etc. Recent research studies have shown for products labeled as uncured, certain ingredients added during formulation can naturally produce small amounts of nitrates in bacon and, therefore, have to be labeled with the explanatory statement "no nitrates or nitrites added except for those naturally occurring in ingredients such as celery juice powder, parsley, cherry powder, beet powder, spinach, sea salt etc."

http://www.fsis.usda.gov/wps/portal...at-preparation/bacon-and-food-safety/CT_Index

So since the USDA, in fact, does allow the use of Nitrate in some types of bacon curing, there is no basis for arguing Tender Quick is bad based on the USDA ban in other types. Used in the proper quantities both Cure #1 and TQ are completely safe...JJ

 

[daveomak]

So the USDA has banned the addition of Nitrate in commercial pumped Bacon, thus there is an ongoing big deal made about the small amount of Nitrate in TQ...

So why does the USDA only worry about " Product Labeling " when they permit an untold number of commercial companies to produce Celery Juice, Cherry Juice, Beet Juice, Parsley Juice and Spinach Juice cured Bacon, all of which contain almost exclusively NITRATE?

Can bacon be made without the use of nitrite?
Bacon can be manufactured without the use of nitrite, but must be labeled "Uncured Bacon, No Nitrates or Nitrites added" and bear the statement "Not Preserved, Keep Refrigerated Below 40 °F At All Times" — unless the final product has been dried according to USDA regulations, or if the product contains an amount of salt sufficient to achieve an internal brine concentration of 10% or more, the label does not have to carry the handle statement of "Not Preserved, Keep Refrigerated below ___" etc. Recent research studies have shown for products labeled as uncured, certain ingredients added during formulation can naturally produce small amounts of nitrates in bacon and, therefore, have to be labeled with the explanatory statement "no nitrates or nitrites added except for those naturally occurring in ingredients such as celery juice powder, parsley, cherry powder, beet powder, spinach, sea salt etc."

http://www.fsis.usda.gov/wps/portal...at-preparation/bacon-and-food-safety/CT_Index

So since the USDA, in fact, does allow the use of Nitrate in some types of bacon curing, there is no basis for arguing Tender Quick is bad based on the USDA ban in other types. Used in the proper quantities both Cure #1 and TQ are completely safe...JJ

Well, now we have your opinion.....

 

[jlcnuke]

p.s. if you are scared of nitrites and similar substances, don't smoke your meat... nitrite (NO2), NO, and NO3 (nitrate) are also produced as byproducts of combustion so avoid burning wood and just heat with electric elements and avoid any actual combustion process when cooking.... that "smoke ring" is the reaction of these byproducts with meat by the way so get rid of that "dangerous" thing if you're scared of nitrates etc.... 

Granted, it will be very hard to get any smoke flavor without combustion but I guess there's always liquid smoke, right?