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I couldn't find a lot of info on the pokelsalz. But here is a link to a brine calculator that has it (Pokelsalz) listed as 0.6% nitrite.
http://www.saltandsmoke.com/
As far as saltpeter if you have access to Rytek Kutas book "Great Sausage Recipes and Meat Curing" it has some interesting info...
Thanks guys I appreciate it - just trying to make my way thru all the things to do on here! I just need about a ton of meat and a month break from work and I'll be there!
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