Meats and Sausages
This cure calculator 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.
The Polish cure calculator 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.