Pete C. wrote:
>
> As for the other comment, I *want* nitrites in sausages, they are
> supposed to be there.

Not so. Folks have been preserving meats for thousands of years
with plain NACL. Nitrites are a rather recent inovation but mainly as
a color fixitive.... without nitrites your pepperoni, tube steak,
bacon, and corned beef would be grey instead of red is all.