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Date Posted: 17:49:55 01/18/03 Sat
Author: Peter
Author Host/IP: Guelph-ppp114447.sympatico.ca / 216.209.175.44
Subject: Morton's TQ

I'm still waiting for my preserving salt to arrive to start brining hams and while I'm waiting, doing some reading. I found one reference book (Putting Food By) that suggests that sodium nitrite or potassium nitrite can be replaced by ascorbic acid. They say that the role of the nitrite is to preserve colour and that the ascorbic acid will do that without the hazard of using nitrites.

Any comments on this? Any experience out there one way or the other?

Peter

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