Cure Calculator

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.

American Cure Calculator

Polish Cure Calculator

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat 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 FishHome Production of Vodkas, Infusions, and Liqueurs