Final answer:
The addition of significant quantities of Black Pepper may interact with nitrite in the curing process, potentially enhancing its antimicrobial effect or leading to changes in flavor and possible byproduct formation, though it is unlikely to compromise the cure.
Step-by-step explanation:
The addition of Black Pepper in significant quantity could potentially affect the efficacy of nitrite in the curing process. Nitrite is used in curing for its antimicrobial properties, particularly against Clostridium botulinum. However, black pepper itself contains antimicrobial compounds and has been found to have preservative effects on food. When used in significant quantities, black pepper could theoretically interact with nitrite in the curing mixture.
Although there is limited research on the specific interaction between black pepper and nitrite in meat curing, it is unlikely that black pepper would compromise the cure; however, it may alter the flavor profile and, depending on the concentration, could lead to undesirable byproducts or enhance the cure by adding to the antimicrobial effect.
Any significant changes to a curing process should be tested for safety and efficacy as different spices can interact with the curing agents in unexpected ways.