Nitrite in meat greatly delays development of botulinal toxin (botulism), develops cured meat flavor and color, retards development of rancidity and off - odors and off - flavors during storage, inhibits development of warmed - over flavor, and
preserves flavors of spices, smoke, etc..
To «gotchabarbara»... the addition
of your
spices seems like a great idea (the black peppercorns, allspice berries, and cinnamon sticks), but it seems to me if you want the TRUE
flavor of a
preserved Meyer lemon, you would
preserve it as directed, as the added spieces / aromatics might end up interfering with whatever you choose to do with them later.