Been reading the Bacon cure discussions and there is a wealth of informative posts out there, thanks guys. One thing I couldn't find (forgive me if i missed it) is the logic behind the USDA's guideline against Nitrates in bacon (or "anything fried" as someone put it). Is it carcinogenic(or more so than the other cures)? Or is there a greater risk for bacteria growth if used incorrectly? Or???????? I don't want to start the debate of one vs. the other again here, so.......JUST THE FACTS MA'AM!!!