salt reduction

[roller]

What percent salt reduction do I do in order to compensate for the pink cure in my sausage recipe????

 

[daveomak]

At 150 ish Ppm nitrite, 1.09 grams cure #1 per pound of meat etc..... that's 0 .23% by weight... I don't think you can tell the difference...

For every gram cure, you are adding about 0.94 grams salt...

 

[roller]

Thanks Dave!

 

[daveomak]

YW ....

 

[darwin101]

If your sensitive to salt I would leave out the same amount of salt as the amount of cure you add.  But as Dave says it is a very small amount  and won't be noticed by most.