Sodium nitrate is the curing agent in the manufacture of pepperoni. Lactic acid is needed for fermentation. Ground cayenne pepper is an ingredient in sugars-spice-cure for curing.

All of the mentioned methods are used for generating the smoke needed for smoking meat in different industries. The method of generation varies according to the use and product manufactured.

Retarding development of rancidity is a function of nitrates. Other mentioned functions are functions of phosphates.

Virginia ham is not smoked but barrel cured.

According to the chemical reaction and chemistry involved, reaction of amines with nitrous acid should yield Nitrosamine. Also, it is proven that these are carcinogenic. But the manufacturers refuse to accept their presence in cured meats and that they are isolated during the curing process. Hence this concern is still under progress.

All of the mentioned are reasons for smoking meat.

All of the mentioned are roles of Ascorbic acid in curing.

All of the mentioned are roles of nitrate/ nitrite in curing.

Citric acid is used in small quantities that speeds the conversion of nitrite to nitrous acids, which in turn combines with myoglobin to form the stable red color of meat.

Sucrose/ Glucose are present maximum in pepperoni and garlic powder is present least in sugars-spice-cure for pepperoni.