Quote:
Originally Posted by FinnDawg
What does this mean lol
|
Nitrosamines are carcinogens that could increase cancer risk. Typically formed when nitrates and nitrites are overheated/burnt as would happen in burning bacon in a skillet.
However, nitrosamines can also form when raw cure and certain spices are premixed and allowed to sit over time.
So to be safe, cure used to packaged separately from the premix to prevent premature nitrosamine development.
However, conceptually if you exclude the reactive spices from the premix,you can limit their formation even with cure present in the premix.
It is becoming a more common practice recently.
However this leaves open the very real spectre of missing flavours/colours that one might be used to seeing and tasting.And cure tends to settle out and down to the bottom of your premix.
Sausage 101
