Salami

Its documents

• 111 Traditional Salami Formulation And Curing The Biochemical, Thermodynamic, and Ecological Topography of Traditional Fermented Sausages

The chapters that use them

• Chapter 11 Salt

In the log

The claims that cite its documents, the safety rows first.

• S1 amended Safety Pink curing salt (6.25 % NaNO₂) at 2.5 g per kg meat, never more than 3 g; about 150 ppm ingoing nitrite
• S2 amended Safety Saltpetre (KNO₃) 1.5 to 3 g per kg only in cures of four weeks or more
• S20 confirmed Polenske 1891, Lehmann 1899, Hoagland 1914