BBQ, Smoking, & Grilling

Ascorbic acid with sodium nitrite?

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BBQ, Smoking, & Grilling

Ascorbic acid with sodium nitrite?

t
travelerjjm | | Nov 6, 2013 10:00 AM

I have read that commercial meat processors need to add ascorbic acid along with sodium nitrite in cures to avoid nitrosamine formation. Do any of you do that? What is the proper ratio to weight or, say, InstaCure?

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