Adam, afternoon....
Cure #1 is sodium nitrite in salt.. It's 6.25% nitrite... It has many commercial names...
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It's primary function is to kill botulism... It also adds flavor to some red meats... It is considered necessary when smoking foods, due to the low oxygen environment in the smoker...
There has been botulism found in freshwater fish, mainly in the mid west... BUT, that being said, botulism is not something you want to get so.... I use it in all my fish... smoked or not.. The USDA/FDA is recommending it in some home canning stuff... Botulism is darn near everywhere... it lives in the soil for one... It could be transferred to your kitchen through root crops you have handled from the garden or your grocery store....
Anyway, it's highly unlikely you will get it from your fish but, I have found it does not change the flavor of fish..
Yes, that's Ppm... Cure #1 is added at ~1.13 grams per pound of stuff.. 1 tsp. per 5#'s of stuff.. pretty much everything I make, I add it.. I feed my grandkids my stuff..
When heated, it degrades starting at about 130 deg. F... The FDA has tested processed foods for nitrite.. Seems all their testing shows 80-90% of the nitrite has degraded during the commercial cooking process... Sooooo, there's about 20 Ppm residual in processed meats.. Just enough to continue protection from other food pathogens while in storage at the store and in your refer....
Well, that's probably more than you wanted... BUT... I'm anal about food safety...
The calculation is....
1# is 454 grams... if you want a 150 Ppm addition,
454 X 0.000154 = 0.07 grams of nitrite...
0.07 grams (of nitrite needed) / 0.0625 (% nitrite in the cure) = 1.1 grams of cure#1 required to meet that criteria...
If you have any questions, at times my explanations are a bit foggy... I'm here.... Dave