I feel realy bad your (expletive deleted) government regulations choose to use a curing agent that will over salt you versus the chance you over cure with nitrite.
I am a low salt maker of sausage and all cured meat. Fortunately cure #1 at 6.25% nitrite and 93.75% salt gives me choice to pick my salt level.
First, make the sausage according to my recipe, and then we can talk about its saltiness :) As we know, salt itself has curing properties and enhances the flavor and color of the product. The addition of E250 is widely used primarily for its strong properties in preventing the development of botulinum toxin.
Are there differences between the USA and the EU regarding E250? Yes, but they are very small. The real issue lies in other preservatives. Processed meat products in the USA often contain more functional additives than those in the EU.
Examples of functional additives used in the USA include antioxidants like sodium ascorbate (E301), sodium erythorbate (E316), and ascorbic acid (E300), which accelerate the reaction that reduces nitrites, lowering the risk of nitrosamine formation. (For this reason, my products are always smoked at low temperatures.) Additionally, pH regulators such as sodium acetate (E262) and sodium citrate (E331) adjust the acidity of the product, which can slow bacterial growth. Other preservatives and additives, like glucono delta-lactone (E575), are also more common.
In the EU, many of these additives are not required (or are used less frequently), so traditionally produced sausages may contain fewer chemical additives. USA regulations require antioxidants when using sodium nitrite (E250), which reduces nitrosamine risks but also means more processed ingredients in the recipe. "The choice is yours" So, we have some options then :)
