Nitrite salt 5 kg

Nitrite salt is used in the sausage industry during production to inhibit the growth of microorganisms in meat products. Nitrite inhibits the growth of Clostridium Botulinum and also contributes to a nice color stabilization. Most use nitrite salt in air-dried products and when the meat comes from hunting. When handling self-hunted meat, 100 percent hygiene cannot always be guaranteed; therefore, moose, wild boar, deer, and elk can be treated advantageously. The usage limits range between 80 ppm (limit for competing products from Eldrimner) and 150 ppm (as recommended by the Swedish Food Authority). Here is a calculation for nitrite salt and ppm (parts per million) per kilo of sausage mixture (or overall per kilo of meat including liquid and spices, etc.): 18 grams of nitrite salt (or 1.8%) yield 100 ppm 20 grams of nitrite salt (or 2.0%) yield 110 ppm 25 grams of nitrite salt (or 2.5%) yield 138 ppm ATTENTION! May only be used for the preparation of meat raw materials (including fish).