EDIT: I originally (incorrectly) asked this question re: capsaicin; but found that the actual compound of concern in black pepper is "piperine".
This question originates on a forum dedicated to the art of "Makin' Bacon", in which "Cure #2" a.k.a. "Prague Powder #2", is used. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. It is typically combined with additional table salt and sugar, and applied as a dry cure to pork belly. The question is posed as: will the addition of Black Pepper (in "significant" quantity) affect the efficacy of the nitrite in accomplishing its intended "curing" effect? For example, by virtue of a (potential) reaction between the pepper and the nitrite (or nitrate), a) could the desired "cure" be compromised, or b) could there be undesirable byproducts of any such reaction. As it is impossible to discern whether meat has been "adequately" or "properly" cured by inspection, discerning any negative effects of adding pepper to the process is not easily done (discounting catastrophic cases, of which none (to my knowledge) are reported.
The structure formula of piperine, as shown by wikipedia: