Sodium Nitrate is used in the curing process to prevent botulism poisoning, particularly for long aged meats like country hams.Its commercial use is prohibited by the FDA in smoked and cooked meats, non-smoked and cooked meats, sausages or bacon and is restricted to 200ppm in dry cured uncooked products. Usage for home curing should not exceed 0.1g per 500g of meat.
During the curing process Sodium Nitrate is converted into Sodium Nitrite by microorganisms present on the meat. Sodium Nitrite provides the characteristic flavor and red color associated with curing.
This product is certified Kosher (Pareve) by the Orthodox Union