On 3/13/2018 11:31 AM, graham wrote:

>> PP#2 is over 5% Sodium Nitrite and over 4% Sodium Nitrate.
>> It is designed for UNCOOKED cured meats, like sausages.
>>
> With all that salt and modern fridges, I wonder if these two are really
> necessary. AIUI, the nitrite certainly isn't.

More tradition than need. The nitrates give it color if that is
important to you.. I imagine it greatly increases shelf life, but in
reality, how long do you expect it to last? Freezing was not an option
100 years ago, now you can keep it for years.