Ingredients:
100% San Rafael Valley Grass-Fed Beef
Salt, Corn Syrup Solids, Dextrose, Spices, Garlic, Tricalcium Phosphate,
Sodium Nitrite, Sodium Silico Aluminate
Dextrose
[glucose or "simple" sugar utilized by the cells for energy,
produced by photosynthesis]
Tricalcium Phosphate
[calcium salt - found in nature in Middle Eastern rocks and skeletons
of vertebrate animals]
Sodium Nitrite
[food additive prevents botulism, nitrites in animal tissue due to metabolism
of nitric oxide, important neurotransmitter
90% of human consumption of nitrites comes from vegetables - 10% from
cured meats]
Sodium Silico Aluminate
[Anti-caking agent used to prevent lumps, used in salt, flour, dried milk
and sugar products]
......information per Wikipedia
For centuries salt has been used to cure meats. Salt, with its naturally occurring Nitrate, prevents bacterial growth. Nitrate turns into Nitrite during the process of curing. Nitrites in meat retard, and greatly reduces the potential of botulism, it develops flavour and color, prevents rancidity and changing flavours during storage and it preserves spices and herbs. Nitrites are only required in very small amounts of "parts per million", for example, ¼ ounce per 100 pounds of meat. FDA research has found that people consume 90% of their nitrite intake from vegetables like spinach, beets, radishes, celery and cabbages. Toxicity tables show that, baring an allergic condition, a 154 pound person would have to consume approximately 55.7 pounds of cured meats, at one sitting, to experience a negative reaction…"if a person could eat that amount of cured meat it would not be the nitrites that would be the toxic factor."
No evidence currently exists implicating nitrites or nitrates as carcinogens
and it is now known that a naturally occuring nitric oxide, part of the
metabolic process, is an important neuro-transmitter. The benefits of
using nitrite in meat products to prevent botulism far outweigh potential
and unestablished risks.
University of Minnesota Research www.extension.umn.edu/distribution/nutrition/DJ0974.html
2012
BACON CURE Ingredients
And what do they do?
Hydrolyzed Plant Protein
Protein obtained from soybeans, corn, wheat or other vegetables. It is
broken down into amino acids. It enhances flavor in foods like soup, chili,
sauces, stews and meat products.
Sodium Bicarbonate
"Baking Soda" used as a meat tenderizer
Propylene Glycol
Organic compound that carries flavors and stabilizes ingredients retains
moisture in food products. Keeps food fresh and extends shelf life. FDA
approved under specific guidelines.
Sodium Tripolyphosphate
Retains moisture in cured meats. Enhances anti-oxidants.
Sodium Erythorbate
Structurally related to Vitamin C and is an antioxidant that facilitates
a faster 'cure' and acts as a
non-chemical preservative. It is produced from sugars from beets, corn
and sugar cane.
Sodium Nitrite
[food additive prevents botulism, nitrites in animal tissue due to metabolism
of nitric oxide,
now known to be an important neurotransmitter and no scientific evidence
as a carcinogen.
90% of human consumption of nitrites comes from vegetables - 10% from
cured meats]
Sodium Hexametaphosphate
Used to thicken, emulsify and texturize foods.
Monosodium Glutamate
A naturally occurring non-essential amino acid made from seaweed. It is
used as a flavor enhancer because it balances, blends and rounds the flavors.
Dextrose Spice Extractives
Things like chili, onion & garlic powder, natural smoke flavor, spices,
paprika, etc.
......information per Wikipedia