Why We Don’t Use Nitrites or Nitrates (or Celery Extract) in Our Beef Jerky

Nitrites are one of the most debated ingredients in processed meat — and for good reason. What many people don’t realize is that a large number of products labeled “uncured” or “naturally cured” still contain nitrites, just sourced indirectly.

At Carzan, we believe people deserve clear explanations, not loopholes. So here’s a straightforward, science-based look at what nitrites are, how celery extract works, what happens in the body, and why we choose to avoid both in our beef jerky.

What Are Nitrites?

Nitrites are compounds commonly used in meat processing for:

• preservation
• colour retention
• flavour stability
• inhibiting harmful bacteria such as Clostridium botulinum

They can be added directly (as sodium nitrite) or indirectly through ingredients that convert into nitrites during processing.

Where Do Nitrites Come From?

There are two primary sources of nitrites in meat products:

1. Added sodium nitrite
2. Naturally occurring nitrates that convert into nitrites

This second category is where celery powder or celery extract comes into play.

Celery naturally contains high levels of nitrates (NO₃⁻). On its own, that’s not unusual — many vegetables contain nitrates. The key difference is what happens during meat processing.

How Celery Extract Becomes Nitrites in Jerky

When celery powder or extract is used in meat products, it’s typically combined with:

• heat
• time
• sometimes bacterial starter cultures

These conditions allow nitrates from celery to be converted into nitrites (NO₂⁻) through bacterial or enzymatic action.

In practical terms:

• Celery extract is used specifically because it creates nitrites
• The finished product contains nitrites similar in function to added sodium nitrite
• The difference is labeling, not chemistry

This is why many products state:

“No nitrites added except those naturally occurring in celery powder.”

They are still nitrites — just introduced indirectly.

What Happens to Nitrites in the Body?

Nitrites themselves are not inherently toxic. However, under certain conditions they can:

• react with amines found in protein-rich foods
• form nitrosamines

Nitrosamines are compounds that have been studied extensively. Some forms have been associated with increased health risks in laboratory and population studies, particularly when exposure is frequent or long-term.

Formation is more likely under conditions such as:

• high heat cooking
• acidic environments (such as digestion)

This is why many people choose to limit nitrite intake, especially from processed foods.

Processed Meats, Nitrites, and Cancer Risk: What the Research Says

Processed meats have been classified as carcinogenic to humans by international health authorities. This classification is based on observational evidence linking frequent consumption of processed meats with an increased risk of certain cancers, particularly colorectal cancer.

It’s important to understand what this classification actually means.

The concern is not meat itself, but compounds that can form during processing and preparation — most notably nitrites and nitrosamines.

Nitrites are commonly highlighted in this context because:

• they are widely used in processed meats
• they can contribute to nitrosamine formation
• nitrosamines are a key factor studied in the cancer classification

Risk is dose-dependent and contextual. Occasional consumption differs significantly from frequent, long-term intake, and overall diet quality, ingredient choices, and preparation methods all matter.

This context is why some people actively seek products that avoid nitrites altogether, as part of a broader approach to reducing long-term exposure.

Why Some Brands Still Use Celery Extract

Celery extract allows brands to:

• achieve preservation and colour similar to nitrites
• maintain shelf stability
• label products as “naturally cured”
• avoid listing “sodium nitrite” directly

From a regulatory standpoint, this is allowed.

From a consumer perspective, it’s often confusing.

Our Approach: No Nitrites, No Workarounds

At Carzan, we don’t use:

• sodium nitrite
• celery extract
• celery powder
• nitrate-based curing agents

Instead, we rely on:

• quality grass-fed beef
• proper drying and handling
• appropriate salt levels
• cold-chain integrity
• simple, transparent ingredients

This requires more care and attention — but it also means no direct or indirect nitrite exposure from ingredient substitutions.

Why Transparency Matters More Than Labels

We don’t believe in exploiting technicalities.

If an ingredient functions like a nitrite, we treat it like one — regardless of whether it comes from a laboratory or a plant.

Our goal isn’t to alarm people. It’s to provide information so customers can make choices aligned with their values and eating habits.

The Bottom Line

• Celery extract is often used because it creates nitrites
• Processing conditions convert nitrates into nitrites
• Nitrites can contribute to nitrosamine formation
• Nitrosamines are part of why processed meats carry health warnings
• Some people prefer to limit nitrite exposure
• We choose not to use them — directly or indirectly

Keeping ingredients simple only works if you actually keep them simple.