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Unread 05-25-2012, 10:13 PM   #5
Matt_A
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Join Date: 07-19-11
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Nitrates convert to nitrites in long-te4rm dry-cured fermented meats such as summer sausage, bologna, pepperoni. It is not converted in wet-cures like bacon. That's the primary difference.
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[B]Matt Armistead[/B]
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