PROCESSING INSPECTORS' CALCULATIONS HANDBOOK
the cure mix (the cure mix label may need to be examined). Cotto Salami Formula Pork 220.00 lb Beef hearts 100.00 lb Beef 60.00 lb Water 50.00 lb Rework (has nitrite) 50.00 lb Salt 7.50 lb CSS 4.00 lb Flavorings 3.00 lb Dextrose 2.00 lb Sodium phosphates 2.00 lb Cure Mix (6.25% sodium nitrite w/salt carrier) 1.30 lb
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