See the USDA guideline for Bacon without Nitrite (Nitrate is no longer allowed)...
Can bacon be made without the use of nitrite?
Bacon can be manufactured without the use of nitrite, but must be labeled "Uncured Bacon, No Nitrates or Nitrites added" and bear the statement "Not Preserved, Keep Refrigerated Below 40 °F At All Times" — unless the final product has been dried according to USDA regulations, or if the product contains an amount of salt sufficient to achieve an internal brine concentration of 10% or more, the label does not have to carry the handle statement of "Not Preserved, Keep Refrigerated below ___" etc. Recent research studies have shown for products labeled as uncured, certain ingredients added during formulation can naturally produce small amounts of nitrates in bacon and, therefore, have to be labeled with the explanatory statement "no nitrates or nitrites added except for those naturally occurring in ingredients such as celery juice powder, parsley, cherry powder, beet powder, spinach, sea salt etc."
Below 40°F At All Times...Including during Smoking...Temps of 90 to 100°F support Rapid growth of Bacteria and the dangerous toxins they produce. While all bacteria are killed at 165° some of these toxins are heat stable and can sicken you even if the bacon has be cooked.
An internal Brine concentration of 10%. We are suggesting most of us like 2%...
Bacon has ALWAYS contained Nitrates/Nitrites however more than 100 years ago it was obtained using Nitrate found naturally occuring in evaporated Sea Salt and through the several days if not weeks of cool smoking, Nitrogen Dioxide in the smoke is absorbed into the meat and forms Nitrite, when Bacon was traditionally made post hog slaughter in Oct and Nov when out door temps are typically below 50°F. In the early 1900, Sodium Nitrite was isolated as the active ingredient responsible for controlling Clostridium Botulinum Bacteral growth during smoking and a Standardized Cure was invented to consistantly Cure Bacon in days/weeks instead of the Months long processing the old way. It is only in the last few decades that unfounded fear of Nitrate/Nitrite has led to the creation of No Nitrite Recipes that can be Dangerous. While people are free to do as they wish, curing with out Nitrite is NOT recommened by the Members and Staff of SMF unless the entire curing and smoking takes place below 40°F... Sorry ...JJ
