Work out nitrite residual instantly with clear inputs, formula shown and shareable results.
Ingoing nitrite in parts per million is nitrite mass divided by total batch mass. Most jurisdictions cap ingoing nitrite at 120-200 ppm depending on product. Nitrite depletes 60-80% during curing and cooking as it reacts with myoglobin and other meat components, so residual nitrite at sale is much lower than ingoing.
Ingoing nitrite
Ingoing ppm = nitrite mass x 1,000,000 / total batch mass
Residual
Residual ppm = ingoing ppm x (1 - depletion %)
Nitrite is toxic and its use is strictly limited by food law. Never exceed the permitted ingoing level for your product and jurisdiction, and always weigh cure accurately on a calibrated balance.
It inhibits Clostridium botulinum, develops cured colour and flavour, and retards rancidity. No single alternative replicates all four functions, which is why it remains permitted despite nitrosamine concerns.
Prague powder number 1 and similar cures are 6.25% sodium nitrite in salt, for cooked products. Cure number 2 adds nitrate for long dry-cured products where slow nitrite release is needed.