Food Additives Calculator

aditivos alimentares ins

Unfortunately, there is no standard for national additives and some manufacturers fail to provide usage information. If you are in doubt about how much curing salt (preservative/sodium nitrite) or another mix of condiments you purchased, use this calculator to find out the limit established for meat products. Select the type, choose the food additive and see the established limit. It is also possible to calculate the amount of meat used and, if you use a mix of additives and condiments, fill in the percentage of the additive that makes up the mix. If your mix has more than one additive, we recommend using the smallest amount calculated for the additives.

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Good afternoon, I'm making my first raw cured loin, but I have some questions. I'm in Europe and I could only find pure potassium nitrate. I used the calculator to check the quantity and I'll use 1% of the nitrate in the mixture (I'll only use nitrate and salt). The calculator says to use 30 grams of the mix (additive + salt). However, I see that the recipes usually say 2.4 grams per kilo. Could this be because it's a mix with nitrite and the lowest value is being considered, or is the calculator not giving the correct values? Can I use only nitrate, and what is the minimum time for consumption?

Last edited 24 dias atrás by Marcelo

Thanks for the answer, in this case I'm going to make a mix of salt and nitrate (1% nitrate 99% common salt), so should I consider the calculator's measurement?
Or does the mix correspond to something else? I will make the mix myself in this case with the nitrate that I have.
To clarify better, first I will prepare the mix (I intend to make 500 grams of ready-made curing salt with potassium nitrate, that is, I will use 5 grams of nitrate and 495 grams of salt, and from this mixture, I will take the measurements that I will use in the recipe, so I can consider the 30 grams of mixture for each kilo of meat, correct?

Last edited 23 dias atrás by Marcelo

Hello, how do I calculate the carrageenan in a product where the total recipe is 398.7kg and my mix has 2.5% of carrageenan?

Hello. I want to start with the meat stew and I bought a 0.9% curing salt, how much should I use per kilograms. I thank you in advance

Hello, ask me a question, I make beef jerky for sale, I add curing salt 1 and normal fine salt. But it doesn't smell like the others. Am I missing something to add???? Or am I making a mistake with the amount of curing salt, please help me!

Goodnight . I would like to replace the industrial No3, with a source of NO3, present in vegetables, such as beetroot. (dehydrated, higher concentration of NO3, than in natura). There is a study, and a table of recommended amounts and reduction time from NO3 to NO2. in meat products.

What is the minimum curing time for products containing sodium nitrate?

Hey! Using curing salt should I use regular salt?

Hello! All good? Congratulations on the website! Thank you for sharing the knowledge.
What percentage of citric acid should be used in 1kg of pork?
Thanks

Congratulations on the charcutaria website. Very good!!!!! 🙂
Could you tell me which regulation from the Ministry of Agriculture establishes a limit of 2.4g of nitrite/nitrate in cured meats, aiming to obtain a residual limit of less than 0.015g in 100g.
Thank you very much.

Hi, I don't remember where to find the recipes where there is automatic calculation of the measurements, you enter the weight of the meat and then give the measurements of the other ingredients. you can help me?

Hello, I would like to make pork and mixed sausages for family consumption, do I need to use curing salt, and if so, how long can I freeze them? I don't really like preservatives, but if I want to avoid contamination in the food, I can even use 1 teaspoon of coffee, which I believe is the percentage of 2.5 grams for 1 kg of meat. Another question is can I add garlic, black pepper and pepperoni to taste if I'm going to make it? Thank you very much

Be careful with this “coffee spoon”, as it may represent more than the recommended minimum. It is correct to use a precision scale so as not to add more than the recommended limit.

Good afternoon!
I'm starting out and would like, if I can, to make smoked chicken. Do you have any recipes that you can recommend to me for the conservation and food safety of the product. I'm afraid of doing the calculation myself and forgetting something or overestimating due to the amount of bones in the whole chicken. Thank you very much in advance

What is the best way to package and where to store a piece of ham to last up to 3 months for sale?

How much curing salt do I need to make 1 kg of beef, in addition to salt, do I need any stabilizer?

Hello
I have a doubt. To produce an aged cured ham, which curing salt should I use, 1 or 2?

Thanks.

Good morning,

Can I use curing salt 2 to make pork sausage and if so, what proportion?

To make a mixed sausage.
What additives and what quantities should I use to make 10kg of sausage?

Can I use this calculator for ready-made tapioca dough?

Good afternoon !
To make sausage with 20 kg of pork plus 5 kg of bacon, how much sodium nitrate 250 can I add to this recipe?
Thanks

Good afternoon, I did a cup recipe in which I should add 2.5g per kg of curing salt 2.
But then I saw that the proportion of my curing salt is 12% of INS250 and 8 of INS251.
which seems to me to be twice the amount I put.
What problems can I have with this?

Thanks in advance.

Good morning! I bought a salami kit, how much dextrose and sodium erythorbate do I need to use per kilo of meat? Thanks.
Renato

Hello, do you know if it is normal for dark red smoke to come out when mixing curing salt 1 and antioxidant with water? in this quantity 80g of cure and 24g of antioxidant

antioxidant 5nsl. sugar, antioxidant sodium erythobate, and acidulant citric acid
I mix the 2 ingredients in a pot, as soon as I add a little water, the reaction starts, “wine-colored smoke” I increase the water and the reaction stops.

Last edited 4 years ago by RODRIGO DE SOUZA COSTA

Goodnight! Do you have an estimate of when Curing Salt 1 will be available in stock?

Hello ! Is there any problem with using expired curing salt 1? Is there a loss of properties? Mine expired a month ago...

Dear… I'm going to smoke mixed sausage (50% beef and 50% pork). Should I add the curing salt in advance?

Sorry!
I want to know how to make a sausage or other type of sausage

Hi, good afternoon. My name is Michele, I would like some help. I want to make homemade sausage. What curing salt and brand do you recommend?

how should i use hungarian po 3

GOOD AFTERNOON. WHAT IS THE BEST SEASONING FOR SAUSAGE? CONAMIX OR HOMEMADE WITH CURING SALT?

Hello, nearby I find some Hungarian III powder as a curing salt. I can't find his composition anywhere. It only states that it contains nitrite and nitrate. It seems to be equivalent to Curing Salt 2. Can you tell me how much of this Hungarian powder III I should use per kg of meat?
I bought salts 1 and 2 from you, I'm waiting for them to arrive. I was scared to use this Hungarian powder.
Hug.