Stacy Witscher wrote:In my experience, nitrate/nitrite-free cured meats taste decidedly different. Some people are fine with that, others not. Pick your poison.
So what of dehydrated meats
I must admit that I'm far more concerned with the pesticides and herbicides that store bought foods
Carla Burke wrote:Would that nitrates/nitrites were our only concerns. My hubby cures our meats - in fact, he does all our charcuterie. Bacon, corned beef, pastrami, sausages.. So I've a good idea just how much of the 'pink salt' goes into these items. About a pinch, in a 5lb batch of bacon, sausage, or ham, a tad more, in the corned beef & pastrami. Seriously. I agree that we should all be aware of what is in our foods, but I must admit that I'm far more concerned with the pesticides and herbicides that store bought foods - all of them, from our strawberries to our butter - are so fully saturated with.