Is there a minimum PPM of nitrites necessary to deem a product food safe when curing meats?
Hello,
I have found plenty of info about the maximum allowed PPM set by the USDA, FSIS, and FDA. There is quite a bit of info providing calculations. However, I would love to know if there is a minimum value of PPM that needs to be achieved in a curing recipe (dry or brine) that is necessary to prevent microbial growth, specifically Clostridium botulinum. Is a minimum value even a consideration? Any insight would be much appreciated!
Thanks!
Actually it did! That was quite a great read, very insightful and makes me happy someone has asked and researched this topic in depth.