Re: [CH] Making Bacon

H.A. Kantrud (prairiehabanero@usjet.net)
Fri, 25 Apr 2008 16:28:00 -0500 (CDT)

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Kinda what I thought...we do ours w/o the nitrites up here.  Our hams really
turn people off due to the lack of the right "colour" in fact...healthier
just not prettier.

> Basically it is usually salt, sodium nitrite (6.25%), FD&C red #3
> (0.00099%) with not more than 1% sodium carbonate added to prevent
> caking
> 
>> cure #1




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