Method and composition for curing meat

Claim 1

A process for preparing cured ham or bacon so as to reduce the quantity of nitrosamines formed when the cured meat is subjected to frying temperatures, comprising the steps of injecting ham or bacon belly meat with a curing solution containing alkali metal nitrite and a sufficient amount of food grade acid encapsulated with a non-toxic coating material which melts at a temperature above 115° F., said acid being in an amount sufficient to provide a desired concentration in the meat to react with and substantially reduce or deplete the nitrite and being capable, in its encapsulated form, of causing reduction of nitrite concentration in said solution, holding the meat at a temperature below the melting point of said coating material for a period of time to permit the nitrite to exert its color-developing and anti-botulism effect on the meat, and thereafter processing the meat at a temperature sufficient to melt said coating material and thus release the acid into said meat in order for it to react with said injected nitrite, thereby reducing the amount of nitrite available for reaction with amines contained in the meat whereby the nitrosamine formation is reduced upon frying.