Ascorbic Acid is now required to be added to any meats in the United States of America that are cured with the use of Nitrites/Nitrates.
Nitrosamines occur when you use Nitrites/Nitrates in cured meats, the addition of Ascorbic Acid reduces this potential during the curing process.
As the ascorbic acid speeds up the curing process it is important to not make up a pre mix and add the acid to the dry cure before you intend on using it. When adding to a Sausage mix add after the cure has been mixed through, if using as a brine add after the cure has been dissolved.
Please research this subject on the internet as well as reading the below information so that you are fully understanding Nitrosamines etc.
Used at the rate of 0.3% per kg.
100gms - Ascorbic Acid E300
Posted by Aussie curer on 19th Oct 2013
This is an easy way of adding that pinch of vitamin C to stop those nasty nitrosamines forming. Of course you have to be careful to add the right amount at the right time, but that's the case with all meat additives isn't it?!
Can't go wrong here.