Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

[indaswamp]

Directions bottom of the description here:

Sodium Erythorbate, 1/2 lb.

Curing and preserve vibrant color of meat with Sodium Erythorbate additive. Safe and effective. Buy now!

sausagemaker.com

 

[cooperman]

I make Meatheads maple bacon all the time. I would get a new batch on cure #1, and try it with a half slab of pork belly.

 

[paulgeorge]

So this has happened each time I've make bacon with pink salt #1. I've followed the Amazing Ribs maple bacon recipe to the tenth of a gram of pink salt #1 and also kosher salt. Then all of the receipe's TB or tsps of the other ingredients. I use distilled water. Into the zip lock into the 34* fridge for a week. Turned/massaged every day. Rinsed on day 7. Into the 225* smoker and smoked until 150* internal. Sliced and then fried for breakfast.

I've done this exact recipe (plus Meathead's plain bacon recipe). I've also done the 0.25% cure #1, 1.5% non-iodized salt, 0.75% sugar recipe that's been discussed endlessly here.

And every time, within 15 minutes or so of frying up and eating the sliced bacon, both my wife and I feel a touch queasy. Maybe best described as a 'touch' off. Not sure how else to describe it. It's not awful, but it's never happened ever with commercial bacon. There's no other food we ever consume that makes us feel this 'off' way. It lasts for maybe an hour. And then it passes.

I've searched everywhere I can and I can't find anybody else who's had this same experience.

I'm assuming it's the pink salt? Since commercial bacon isn't pure pink salt #1? Or something I'm missing? Smoked meats never causes this. I use the same wood and KBB that I use for any other smoked meats. Different cookers. I've used two different pink salt #1s. Both are the typical 6.25% sodium nitrite and 93.75% salt.
https://fuckpal.com/
I dunno. I'm at a loss here.

Anybody every felt similarly?

It’s likely a mild sensitivity to sodium nitrite in the pink salt #1. Even at proper levels, some people react with slight nausea or an “off” feeling, especially when frying at high heat, which can create nitrosamines. Commercial bacon usually has lower nitrite levels and includes additives like ascorbates to prevent this. Try soaking your cured bacon longer after rinsing, or do a batch with just salt and sugar (no pink salt) to test. Also try baking or frying at lower temps. If the symptoms go away, it’s almost certainly the nitrite or its byproducts.