YES !!! Ascorbic acid and other acids, break down nitrite to nitrouse oxide (or something like that).... Which MUST be released inside the meat... The acid treatment is intended for use in commercial processors where they don't have the time, or the time makes it too expensive to cure meat... (lack of space to store meats for several days or weeks)
Personally, I have no idea why home processors would use an accelerator like acid when curing...
Inject your meat to reduce the penetration time...
When making sausage, a thorough mix of cure into the ground meat, only takes about 24-36 hours for a thorough cure...
Adding acids to meat, dissolves the meat tissue also... Turning the meat to mush... Destroys the texture if not done correctly... Adding ECA is one example...