Sodium ascorbate/erythorbate in bacon cure

[HKDave]

The USDA calculations handbook requires 550ppm sodium ascorbate/erythorbate in bacon cure to mitigate nitrosamine formation if the bacon is fried at high temperatures.

But why do they only require this for pumped/massaged bacon, and not for dry cure or brined bacon?

[NCPaul]

I think it is a reflection of what the commercial processors do to make bacon in a couple of days.

[wheels]

I agree with Paul. I think it's because the short timescale with this method would not ensure that all the nitrite was converted if it wasn't used.

Phil

[HKDave]

Thanks, guys. That was my first thought, but I couldn't find anything to back it up.

So, if this is the case, is there any benefit to using sodium ascorbate/erythorbate in non-pumped bacon? Phil, I see your blog suggests it as an optional addition.

[wheels]

Yes, particularly if you're concerned about residual nitrite in bacon causing illness, which some people are. The ascorbate/erythorbate should ensure that there's only minimum levels of nitrite remaining in a very short time period.

HTH

Phil