On Sun, 14 Mar 2010 23:11:39 -0400, brooklyn1 wrote:

> 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.

As discussed here before, nitrites add a flavor as well. You will
not find any professional chef or charcuterist who will agree with
your statement.

Without nitrites ham does not taste like ham, for example. And
plenty of other examples. Nitrites are not usually used in fresh,
raw sausages.

-sw