Meats with nitrates ... Dangerous to cook?

Obviously, cured meats in general have their own health risks. We’re not talking about steamed broccoli. But is it extra-risky to cook meats cured with nitrates?

I ask because we are making our own corned beef for St. Patrick’ Day. We’ve done this many times in the past, but we decided to actually use curing salt this time, instead of just kosher salt and the rest of the pickling ingredients.

We didn’t realize there were two different kinds: Prague Powder No. 1 (wih sodium nitrite) and Prague Powder No. 2 (with sodium nitrite and sodium nitrate). The staff at the salt shop suggested we use No. 2. After we got home, we did more research and realized we needed No. 1. We went back and exchanged today.

Apparently, No. 2 is used for dry-cured products that hang a long time (summer sausage and some air-dried hams). No. 2 is for everything else. And specifically, much of the literature warns against using No. 2 for things like bacon because exposing the nitrate to high heat can create strong carcinogens.

So, most bacon doesn’t have nitrates. But what about other things? I see that traditional prosciutto doesn’t, but some American prosciutto might. One of my favorite recipes is peas and prosciutto. Too dangerous to heat the prosciutto, if I don’t buy Italian? Likewise, do any of the dry sausages like pepperoni or soppressata have nitrates (again, USA made)? Because we like those on pizzas…

Whether or not nitrates in the levels found in cured meats cause cancer is debatable. Personally, I agree with Harold McGee and Michael Ruhlman, who have looked into the issue extensively.

From Ruhlman’s website:

From McGee:

However, according to Mayo Clinic maybe not so good for heart disease risk, based mainly on information from this article.

Thanks for the Ruhlman quotes; I appreciate his work generally.

However, still looking for more on the nitrate-heat issue. Is it a real risk? Do nitrates still exist in cured meats by the time they reach market, or have they all been converted to nitrites? Or is sautéed spinach even deadlier than fried nitrate-cured meat?

I’ve never heard of any particular health risk from nitrates; it’s nitrites, and the formation of nitrosamines during frying, that has always been the slam against cured meats. There are federal limits on nitrite in meats for this reason.

greetings to all! i’m so happy to have found this page… i’m really hesitant to use nitrates in my recipes but my situation now calls for it and i’m hoping that someone can help me…

i’m a supplier of packed meals but i never used nitrates before… but a client wants a variety of cooked meat and vegetable recipes packed in microwavable containers that can last for a week in a chiller (not freezer)… is this possible? i don’t know what to do but i don’t want to miss this opportunity… HELP PLS… :confused:

I want to be the one to make a “nitrates also are responsible for the ability to store zombies long-term” comment but it’s only been a few months. :frowning:

Nitrate can convert to nitrite in fermented meats such as summer sausage and Lebanon bologna. Also, have you ever made soup when the meaty bits turned pink? Or had roasted pork or chicken turn pink? The first can come from nitrates in spinach or similar vegetables, the latter from nearby vegs, or even from NOx in natural gas.
Unless you’re an infant with the slightly differing hemoglobin they have, or you & yours are pregnant, or nitrites are a migraine trigger for you, don’t worry too much.
Nitrosamine formation is catalysed under high, dry heat, IIRC. Avoid that if possible, but it’s a slightly overrated fear.

If I understand this, the whole idea is to get nitrates to break down into nitrites in meat. I just saw an ad for hot dogs that claimed to be all natural with no added nitrates, but then in small print there was a note that they included celery juice. Celery juice is high in nitrates.

I have heard that nitrates are dangerous, and shouldn’t be used in foods that don’t have sufficient time for them to break down. But I don’t know any of the underlying reasons for that.

Anyway, I do all may curing with just salt and sugar, no nitrates, no nitrites.

Just saw this relevant article in today’s NY Times: What’s Inside The Bun?