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Vacuum salting of meat and a fixed salt calculation of 2.4% With vacuum salting of meat and use of 2.4% salt, you are sure not to oversalt your meat. By calculating the table below, it is possible to calculate the amount of salt in relation to the amount of meat. You can also see how much meat you can salt, at a given amount of salt. The default amount of meat is 1000 grams and salt 24 grams, which is 2.4 %. 1. Insert meat in gram, click "Calculate" and the amount of salt can be read. Or 2. Insert salt in gram, click "Calculate" and the amount of meat can be read. It is important to use the decimal period if required. Calculated to 2 decimal places. Example: Delete the 2 numbers in the form. Weigh your meat or salt. Enter the weight of meat in grams. Click Calculate and read the weight of salt. Or enter the weight of salt in grams. Click Calculate and read the weight of meat. Then reset to default: 1000 grams of meat and 24 g of salt.

If you want to replace some of the common table salt with 0.6 % nitrite salt, it is the total amount of salt that is calculated. Therefore, the amount of nitrite salt is deducted, the calculated amount of salt. I have made a spreadsheet in Excel that can give a better calculation of how much nitrite salt should be used according to the health authorities. Excel spreadsheets for calculating salt, sugar and spices for vacuum salting Salting - Drying - Curing - Smoking - Maturation of meat Back to the page where you came from.

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