This is my first post here and wakes up an old conversation, not sure if I use all the right buttons and settings. Here is the question: Per "Validation for Inspectors" manual ingoing nitrite in ham shouldn't be above 200 ppm and 120 for bacon. If one recalculates 1oz per 100 lb of meat it gives 140...

Hi all, I just joined this group. I am making sausage at home for over 20 years and still struggle. Hope to share what I know and get advice.