Look twice at that nitrite-free bacon.
I'm sure you already knew these but for the stumblers, here are some interesting reads about the marketing tricks behind "nitrite-free" and "no added nitrite" food labels.
[url=http://www.good.is/post/your-nitrite-free-meats-are-full-of-nitrites/]Your ?Nitrite-Free? Meats Are Full of Nitrites - Lifestyle - GOOD[/url]
[url=http://www.foodproductiondaily.com/Quality-Safety/Nitrite-free-Where-does-the-truth-end]Nitrite free: Where does the truth end?[/url]
[url=http://www.treehugger.com/green-food/so-called-nitrite-free-bacon-is-full-of-it.html]So-called "Nitrite-Free" Bacon Is Full Of It : TreeHugger[/url]
Beware "healthy" and "natural" meat products containing celery extracts, celery juice, or other plant extracts. Evidently, they may contain at least or even 3x the amount of nitrites as the Bar-S bacon in the grocery case. Using these extracts instead of the regulated additive allows them to circumvent the labeling laws and brand your meats as "no added nitrite."
I didn't know any of this until I found it on the website of an organic beef and pork farmer who admits (horrors!) to adding small amounts of sodium nitrite to his pastured pork. I learned a lot and I have to say that I'd feel more comfortable buying his meat with a low standardized 120 ppm nitrite (200 is the USDA max concentration) over a grocery store "natural" product with an un-standardized celery extract that could contain an astounding 1,100 ppm of naturally occurring nitrite.
Incidentally, this farmer will also process your meat without any added nitrites (including celery) if you choose.