He’s referring to nitrates becoming nitrosamines. The only way to avoid this is to cook meats low and slow - which results in frankly unfavorable texture chara

He’s referring to nitrates becoming nitrosamines. The only way to avoid this is to cook meats low and slow - which results in frankly unfavorable texture characteristics for pork products like bacon and pepperoni. See: https://www.sciencedirect.com/topics/neuroscience/nitrosamines https://www.sciencedirect.com/topics/neuroscience/nitrosamin...