Nitrites and nitrates are basically natural molecules found in soil, air and water. It is therefore not surprising to learn that about 85% of the nitrates we consume come from fruits and vegetables that grow ... in the ground. The problem? Once in the stomach and under the effect of proteins, nitrites are transformed into nitrosamine, which has a certain carcinogenic potential. Fortunately, when vitamin C is consumed along with nitrites, this transformation does not take place. As fruits and vegetables naturally contain vitamin C, their intake of nitrites and nitrates therefore has no effect on health. To counteract the impact of nitrites, manufacturers and artisans of deli meats add sodium erythorbate, a food additive similar to vitamin C. THEREFORE !! By adding erythorbate in a brine or a salting it cancels all the side effects that the transformation of nitrite into nitrosamine can cause. You need erythorbate when you use nitrite. Use the Smoking Master calculator to calculate it in brine or salt. Make 12 liters of brine. Make 66.13 lbs of cured meats. Reusable and resealable bag against humidity.