instacure #1 vs salinor

brendanmarcello_74815

I recently moved to Paris from NYC to open a bistro, and i'm having a little trouble with my charcuterie.

The only curing salt I can find is called Salinor, and contains 0.6% sodium nitrite.  Instacure #1 has 6.2%

Does anyone know how to translate a recipe from one product to another?  Or can anyone steer me toward

recipes that use Salinor as the curing agent?

merci!

Chris_Young_80640

You can use Salinor, but you'll need to reduce the amount of salt in our recipe since most of your salt will come from the Salinor. 

For forcemeats, you would typically use something like 2.5g of InstaCure No. 1 per kg of meat, for a concentration of 0.156g of nitrite per kg of meat. If you add 26 g of Salinor per kg of meat, you will get the same concentration of 0.156g of nitrite per kg of meat.