2 replies to this topic

[poppysnoss]

Hi Everyone.

Can anyone tell me what the maximum residual levels of nitrites & nitrates are for sausages please? I can find plenty information for more commonly cured products such as hams and bacon but nothing for sausage.

If anyone had any info, I'd be very grateful!

Thanks in advance and Merry Christmas.

Edited to add that I'm looking for info on hot smoked sausage.

Edited by poppysnoss, 22 December 2010 - 11:17 PM.

[QLD]

The European Directive 95/2/CE (1995) allows 150 ppm of nitrite (if alone) or 300 ppm when combined (nitrite plus Nitrate), and the residual values should be less than 50 ppm (if alone) or 250 ppm (if combined).

Found this on some random website.


Worth a look.,.. http://forum.sausagemaking.org

[poppysnoss]

That's excellent - many thanks!