Recipe Check

Already have a recipe? Check its nitrite.

Type what the recipe uses: the meat, the water or the pump, and the grams of curing salt. Brinescale works out the ingoing sodium nitrite and compares it with the maximum.

01 What and how

Bacon (pork belly) Other whole muscle Sausage (ground meat)

Dry rub Equilibrium brine Injected brine Mixed into the meat

02 Weights

Meat weight Unit Water (equilibrium brine) Pump (% of the meat's weight) Whole brine batch (weight, same unit)

03 Curing salt used

Cure #1 Cure #2

Grams used Sodium nitrite on the label (%)If the label also lists sodium or potassium nitrate, choose Cure #2. Sodium nitrate on the label (%)

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