re: Bacon cure recipe

quote:

---

By USDA definition, it’s “uncured” because no nitrites are added

---

Bacon is older than the USDA & I don't particularly care what that, or any, govt organization says.

quote:

---

they use celery which Chemically converts to nitrite in the meat and naturally produces nitrites

---

Good for them, I don't!
This whole statement reeks of straw man fallacy. You're arguing with yourself.

As a few of the more intelligent posters have already stated, sodium nitrite & potassium nitrate are used to prevent the bacteria that causes botulism, Clostridium Botulinum. An anaerobic (does not require oxygen) bacteria that is extremely deadly even in small concentration. The side effect of using nitrites is color & flavor preservation not the purpose.

You know what else prevents bacteria growth... salt. By removing excess moisture. Salt requires longer contact time to complete this process.

Jamón Ibérico (indisputably the world's best ham) Prosciutto di Parma, & Prosciutto di San Daniele are all produced without the addition of nitrites or nitrates. The secret, they are cured for 25-30 days in salt.

What do you think people used before NaNO2 & KNO2 were discovered? Yes they are naturally occurring compounds but, the vegetal species containing them were not always abundant in certain areas, but salt was.

quote:

---

Notice they are different? The only similarity is the sodium. But yet, you claim they are the same

---

Again, you're creating baseless arguments.

quote:

---

I am educated in food chemistry and meat science.

---

Nothing you have stated has given me the impression that your education in food chemistry and meat science is anything more than a myopic opinion created by a few Google searches.

Seems like you need to educate yourself in food history a bit to round out your understanding of food.

quote:

---

I’m posting facts

---

But you're also ignoring facts...

Apologies for getting you mad because you don't like the truth. Hope you have a great Thanksgiving!