BACON!!!

[Bob]

Cure #1 and Bacon

Just FYI Bacon is allowed 120ppm not the 156ppm allowed for comminuted meats. Per the FDA.

The correct ingoing amount is .19% not .25%

Also do not use cure #2

There are more stringent limits for curing agents in bacon to reduce the formation of nitrosamines. For this reason, Nitrate is no longer permitted in any bacon (pumped and/or massaged, dry cured, or immersion cured).