From the FSIS handbook..... http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf page 28.... excerpts
++++++++++++++++++
Regardless of the curing method used, restricted ingredient calculations for bacon are based on
the green weight of the skinless belly. For rind-on bacon, e.g., where the skin is sold as part of
the finished product, a restricted ingredient conversion calculation is necessary.
Nitrate is no longer permitted in any curing method for bacon.
++++++++++++++++++
From Wedliny Domowe..... http://www.wedlinydomowe.com/sausage-making/curing ... excerpts...
++++++++++++++=
Meats were traditionally cured with Nitrate.
Before Nitrate can release nitrite, it has to react with bacteria that have to be present in the meat.
Putting Nitrate into a refrigerator kept solution (below 40° F) will inhibit the development of bacteria, and they may not be able to react with Nitrate.
They also predominantly used potassium Nitrate which works best at temperatures of 46-50° F (8-10° C) and those were the temperatures of basement cellars.
Salt and nitrite will stop Cl. botulinum spores from developing into toxins, even at those higher curing temperatures.
+++++++++++++
From Susan Minor........ http://www.susanminor.org/forums/showthread.php?674-SAUSAGE-INGREDIENTS .. Excerpts....
SODIUM NITRATE
Nitrates are considered a slow cure, and are referred to as a “time release capsule.” It does not cure meat directly and initially not much happens when it is added to meat. With nitrates the curing is dependent on the amount of bacteria present, and the environment (temperature) the bacteria need to grow. For nitrates to work as a cure it requires the presents of certain microorganisms. These microorganisms are present in all meats, and start to react with the nitrates to reduce them to nitrites. It is the nitrites that will start the curing process.
This is a slow process that steadily releases nitrites over a long period of time. This makes it well suited for curing products that require long curing times. Dry cure products can take as long as several weeks to several months to fully cure. Nitrates are used for making dry cure sausages; such as pepperoni, hard salami, geonoa salami, dried farmers sausage, capicola, etc, and dry cure meats that are not cooked or need to be cooked.
++++++++++++++++
There have been many arguments on this site over the use of Morton's products and their use in bacon....
For the record, USE WHAT EVER CURING PRODUCT YOU CHOOSE TO USE.....
As you can see from the above print, nitrates are not allowed in a bacon product.....
Nitrates convert to nitrites in the presence of certain bacteria.....
Refrigeration inhibits the growth of bacteria.....
Nitrates work best at temperatures in the range of 46-50 deg F
Nitrates works best in long term dry curing.... many months at 46-50 deg. F... meats not intended to be cooked, like bacon...
Rubbing meat with a curing product and placing it in a zip bag in the refer for 14 days... is not dry curing....
it is a form of Pumped and/or Massaged and/or Immersion curing....
Dry curing is when you see meat hanging in a root cellar, or a barn during the winter for 1 to 9 months....
++++++++++++++++++++
I have read many papers, notes and articles on curing..... I am still learning....
What I have written, is what I go by from the reading I have done... It is VERY condensed and not all relevant material is presented in the above.....
The sources have been noted, so, read if you wish to get educated.....
Many folks on this forum are curing using methods that are older than I am... They were perfectly good methods when they were written, and still could be perfectly good and safe today... I'm not arguing about historical methodology.... I'm still trying to learn to cook the way Grandma did... she died 52 years ago.... Old ways are good... Bacon made 52 years ago was the best bacon ever made.... I'm trying to duplicate that bacon..... Only difference is, I'm going to duplicate it using proven, safe, modern methods....
++++++++++++++++++
Regardless of the curing method used, restricted ingredient calculations for bacon are based on
the green weight of the skinless belly. For rind-on bacon, e.g., where the skin is sold as part of
the finished product, a restricted ingredient conversion calculation is necessary.
Nitrate is no longer permitted in any curing method for bacon.
++++++++++++++++++
From Wedliny Domowe..... http://www.wedlinydomowe.com/sausage-making/curing ... excerpts...
++++++++++++++=
Meats were traditionally cured with Nitrate.
Before Nitrate can release nitrite, it has to react with bacteria that have to be present in the meat.
Putting Nitrate into a refrigerator kept solution (below 40° F) will inhibit the development of bacteria, and they may not be able to react with Nitrate.
They also predominantly used potassium Nitrate which works best at temperatures of 46-50° F (8-10° C) and those were the temperatures of basement cellars.
Salt and nitrite will stop Cl. botulinum spores from developing into toxins, even at those higher curing temperatures.
+++++++++++++
From Susan Minor........ http://www.susanminor.org/forums/showthread.php?674-SAUSAGE-INGREDIENTS .. Excerpts....
SODIUM NITRATE
Nitrates are considered a slow cure, and are referred to as a “time release capsule.” It does not cure meat directly and initially not much happens when it is added to meat. With nitrates the curing is dependent on the amount of bacteria present, and the environment (temperature) the bacteria need to grow. For nitrates to work as a cure it requires the presents of certain microorganisms. These microorganisms are present in all meats, and start to react with the nitrates to reduce them to nitrites. It is the nitrites that will start the curing process.
This is a slow process that steadily releases nitrites over a long period of time. This makes it well suited for curing products that require long curing times. Dry cure products can take as long as several weeks to several months to fully cure. Nitrates are used for making dry cure sausages; such as pepperoni, hard salami, geonoa salami, dried farmers sausage, capicola, etc, and dry cure meats that are not cooked or need to be cooked.
++++++++++++++++
There have been many arguments on this site over the use of Morton's products and their use in bacon....
For the record, USE WHAT EVER CURING PRODUCT YOU CHOOSE TO USE.....
As you can see from the above print, nitrates are not allowed in a bacon product.....
Nitrates convert to nitrites in the presence of certain bacteria.....
Refrigeration inhibits the growth of bacteria.....
Nitrates work best at temperatures in the range of 46-50 deg F
Nitrates works best in long term dry curing.... many months at 46-50 deg. F... meats not intended to be cooked, like bacon...
Rubbing meat with a curing product and placing it in a zip bag in the refer for 14 days... is not dry curing....
it is a form of Pumped and/or Massaged and/or Immersion curing....
Dry curing is when you see meat hanging in a root cellar, or a barn during the winter for 1 to 9 months....
++++++++++++++++++++
I have read many papers, notes and articles on curing..... I am still learning....
What I have written, is what I go by from the reading I have done... It is VERY condensed and not all relevant material is presented in the above.....
The sources have been noted, so, read if you wish to get educated.....
Many folks on this forum are curing using methods that are older than I am... They were perfectly good methods when they were written, and still could be perfectly good and safe today... I'm not arguing about historical methodology.... I'm still trying to learn to cook the way Grandma did... she died 52 years ago.... Old ways are good... Bacon made 52 years ago was the best bacon ever made.... I'm trying to duplicate that bacon..... Only difference is, I'm going to duplicate it using proven, safe, modern methods....
