USDA (And Bacon)

DLFL · Post by **DLFL** » Wed Feb 01, 2012 14:26

I found this on the USDA site concerning bacon.

Bacon

How much nitrite can be used in curing bacon?
The USDA is responsible for monitoring the proper use of nitrite by meat processors. While sodium nitrite cannot exceed 200 ppm going into dry-cured bacon, sodium nitrite cannot exceed 120 ppm for both pumped and immersion-cured bacon.

Researchers at the USDA's Agricultural Research Service (ARS) found that the addition of vitamin C (also known as ascorbate) and vitamin E (also known as tocopherol) reduced the levels of nitrosamines in fried bacon and in nitrite-cured products. The findings led to changes in Federal regulations and industry processing to minimize consumer exposure to nitrosamines. USDA now requires adding 550 ppm (parts per million) of either sodium ascorbate or sodium erythorbate to pumped bacon. This addition greatly reduces the amount of free nitrite and, thus, minimizes the formation of nitrosamines. This regulation is found in 9 Code of Federal Regulations (CFR) 424.22 (b)(1). How much nitrite can be used in curing bacon? The USDA is responsible for monitoring the proper use of nitrite by meat processors. While sodium nitrite cannot exceed 200 ppm going into dry-cured bacon, sodium nitrite cannot exceed 120 ppm for both pumped and immersion-cured bacon.

Dick

ssorllih · Post by **ssorllih** » Wed Feb 01, 2012 16:25

Very good to know.

randalleg · Post by **randalleg** » Thu Feb 02, 2012 06:28

I feel like 550 ppm less bureaucracy will make my bacon taste better.

DLFL · Post by **DLFL** » Thu Feb 02, 2012 14:46

I have been wondering about the parts per million using the immersion technique. To truly hit it on the head would not the weight of the water and spices jn addition to the meat also have to be taken into consideration?