Meats and Sausages

Cure calculation

This cure calculating program allows for precise calculation of Cure #1 when making comminuted products such as sausages.

In these products Cure #1 is added directly to ground meat. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat.

Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt.

Peklosol calculating program calculates the amounts of European Peklosol that can be added to ground meat.

European regulations permit 150 parts per million (ppm) of sodium nitrite to be added to ground meat.

Peklosol contains 0.60 % of sodium nitrite and 99.40% of salt.

American Cure

Polish Cure

Weight

Temperature

Spices

Available from Amazon in paperback and eBook format

Meat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishMaking Healthy SausagesHome Production of Vodkas, Infusions, and Liqueurs