In Meatheads article on curing meats, he highlights that you should not leave the sodium nitrite out. I would follow Meatheads recommendations to the letter.
Not doing so could have catastrophic consequences.
Hey grillmasters - quick question for anyone that's doing home-cured pork belly for your own scratch bacon recipe (aka following the AR recipe). Is anyone curing without sodium nitrite, and using just kosher salt or the like? Getting mine down pat and wondered if I take out the sodium nitrite, and go with just kosher - is it better? And how long should bacon last in fridge? Any thoughts/comments/suggestions welcomed!
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