Ratio (The 6.25% Standard):
Mix exactly 93.75g non-iodized salt with 6.25g Sodium Nitrite (99%+). Use a 0.01g scale. Calibration is mandatory before start.
Technical Blending:
1. Particle Matching: Ensure salt grain size matches nitrite grain size to prevent sifting/stratification.
2. Solvent Tinting: Dissolve pink dye in 5ml of 95% ethanol (alcohol). Mist this over the salt first and dry it before adding nitrite. This ensures the color is "locked" to the salt.
3. The Trituration Method: Add nitrite to the mortar. Add an equal amount of salt. Grind for 2 minutes. Double the salt volume. Grind for 2 minutes. Continue doubling until all salt is incorporated. This is the only way to ensure molecular-level distribution.
Storage & Stability:
• Container: Airtight, non-reactive HDPE plastic or darkened glass.
• Desiccant: Add a food-grade silica gel packet to prevent clumping (clumps = lethal doses).
Dosing:
• Standard dose: 2.5g of this mix per 1kg of meat (yields ~156ppm).
• Strict Limit: Never exceed 3.8g per 1kg (toxic level begins to approach).