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I will....atleast from now on :)

What comes to soaking the meat...ive usually over salted the meat heavily without any calculations. Thats why i've been forced to soak it...to make it (almost) edible again :). Just starting to practice how the big boys do it :).

Ascorbic acid is used in many many commercial products where I live. I read it speeds up the process,keeps the red colour more even and keeps harmful nitrosamines from forming. In some products like mettwurts it is very important that in what phase you put it in the mix. They say do it wrong...

Thank you all for your replies. 2-2,5% salt is quite enough :) In Finland commercial meat products have 80-120 ppm of nitrite usually. 150 being the maximum allowed (if i remember correctly). I prefer less than more so 120ppm might be just perfect. I've smoked plenty of meats but never used...

Thanks for you replies. I live in Finland and the shipping costs are usually pretty high :). The 400g pack of 0.6% nitrite salt costs 3.95€ here...or 25kg roughly 12€ :) plus shipping. Is it safe to assume that if cure#1 with nitrite 6.25% is used 1 level teaspoon for 5 pounds of meat,then 0.6%...

Hello I would like to ask a question about nitrite salts. Found an online store that sells nitrite salt in 400gram packages. The product has 0.6% of nitrite and the rest is ordinary salt. The ad says you can cure over 20kg meat with it. Nothing more about the actual amount to use it safely...