Hello there. I make various smoked meat products and use Prague
Powder #1, which contains about 6% sodium nitrite. It seems that
there is a movement toward nitrite free products because of the
supposed carcinogenic effects of the chemical. Is there any solid
evidence to support this or is it mostly hype? Obviously it's
dangerous if you ingest large quantities of it, but I wonder if that's
also the case if you stick to the recommended levels. In any event,
are there any viable alternatives to prague powder that are nitrite
free?

wrote:
> Hello there. I make various smoked meat products and use Prague
> Powder #1, which contains about 6% sodium nitrite. It seems that
> there is a movement toward nitrite free products because of the
> supposed carcinogenic effects of the chemical. Is there any solid
> evidence to support this or is it mostly hype? Obviously it's
> dangerous if you ingest large quantities of it, but I wonder if that's
> also the case if you stick to the recommended levels. In any event,
> are there any viable alternatives to prague powder that are nitrite
> free?

It's potassium nitrite. Prague Powder #2 also contains potassium nitrAte
and is not recommended for bacon or other meats that cook at high
temperatures as it produces nitrosamines, which are carcinogenic. Rytek
Kutas' book, "Great Sausage Recipes and Meat Curing" is the definitive work
on this.

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