3 types of salt for salamurification: 3% sodium or potassium nitrate with 0.5% sodium nitrate and nitrite salt, ie salt mixture and 0.5% sodium nitrite and 0.9% potassium nitrate.
As a cumulative poison, nitrite builds up in the body and causes the long-term:
- cancer
- Difficulty breathing
- dizziness
- headache
- hyperactivity
Nitric salts in the stomach react with food proteins and give the carcinogenic substance nitrozoamine. It also leads to oxidation of hemoglobin, which loses its ability to bind and transport oxygen to the blood!



Just 1.5% of the salt is enough if you keep sausages in the freezer but are kept out all year except for a minimum of 2.8% salt. Somehow time consumes salt from meat, as well as other spices.