Quote:
Originally Posted by dyna mo
i hope it's tastier than tc 1 
according to the butcher, the cooking process does create *some*? nitrites, does that make sense to you? he said even though it is cured nitrite free that the zoe's peeps told him frying it creates nitrites. i think there are some that the frying process does not create them?? |
I think pink salt (which makes bacon pink) has nitrites put into it already. If you cured it the old fashioned way, you use salt, sugar and celery seed (which has nitrites).
If you cured it yourself like I have tried doing (and need to try to do again), you can skip the celery seed and just use kosher salt and sugar.
The Nitrites ain't the problem as such, if you ate bacon raw. Nitrosamines (think that is the correct spelling) are the carcinogens created when you cook nitrites with amino acids (meat)
It's something like nitrites + amino acids = nitrosamines.