Salumi: Charcuterie & Cure

Salumi is the home-curing safety calculator that ties the whole picture together — nitrite ppm, Cure #1 vs Cure #2, equilibrium salt %, water activity, and fermentation pH — into one go/no-go tool. Most curing apps stop at a single Cure #1 dose; Salumi is the complete, citation-backed calculator that takes you from cure formulation to the actual shelf-stability gate. Every number cites a named authority. No account, no ads, no subscription, works offline. CURE & NITRITE (FREE, FOREVER) Enter meat weight, method (comminuted, immersion, pumped, or dry-cured), and Cure #1 vs Cure #2, and Salumi returns grams of cure and salt plus the resulting ingoing nitrite ppm — with the method-max guardrails (156 / 200 / 625 ppm), the 120-ppm "Keep Refrigerated" minimum, and the 200-ppm finished cap. A bacon toggle branches to the tighter 9 CFR 424.22 limits (120 ppm pumped + ascorbate; nitrate banned). Per USDA FSIS — the hero calculator, free forever, at full citation quality. SALUMI PRO (ONE-TIME $6.99, NO SUBSCRIPTION) A single $6.99 purchase unlocks the other five calculators — pay once, keep forever, restore across your devices: - EQ dry-cure — equilibrium salt % and nitrite-to-target-ppm by batch weight, with the denominator basis (green meat-block vs total batch) labeled on every result (UW Extension formula). - Water activity / shelf-stable — the aw ≤ 0.85 gate that actually makes a product shelf-stable, plus the 25–50% moisture-loss and MPR ≤ 1.9:1 dry-sausage endpoints (FDA Hazards & Controls Guide; FSIS-GD-2023-0002). - Fermentation degree-hours — accumulate (temp − 60°F) × hours-to-pH-5.3 against the 1200 / 1000 / 900 degree-hour bands, with the pH 5.3 (S. aureus) and 4.6 (C. botulinum) targets (Marianski; UW Meat HACCP; FSIS). - Brine / immersion — salometer ↔ salt % conversion and pump-percent nitrite checked against the 200-ppm immersion/pumped limit (Marianski; FSIS 7620.3). - Safety verdict (hurdle check) — enter pH and aw (plus salt and nitrite) and see which pathogens are controlled per FDA Table A-1, as a green/red go-or-no-go, defaulting cold risk to the non-proteolytic C. botulinum worst case. HONEST BY DESIGN Salumi shows its work and refuses to dress up folklore as a safety gate. The popular "35–40% weight loss means it's safe" rule isn't in any USDA or FDA primary source — weight loss is only a craft proxy for drying. The real endpoint is measured water activity: aw ≤ 0.85. Salumi will still show you weight loss, but it tells you plainly that aw is the gate, not weight loss. The label and the standard are the law. SOURCES USDA FSIS (Directive 7620.3, FSIS-GD-2023-0002), 9 CFR 424.21 and 424.22, the FDA Fish & Fishery Products Hazards & Controls Guide (Table A-1), UW–Madison Meat HACCP, and Marianski. Brand-agnostic, safety-first. DISCLAIMER Salumi is an educational reference calculator, not professional food-safety advice and not a substitute for a calibrated pH meter, a measured water-activity reading, or laboratory testing. Curing meat at home carries real risk, including botulism. Always follow USDA FSIS guidance and a tested recipe, and when in doubt, throw it out. Free download includes the full Cure & nitrite calculator. Salumi Pro is a single one-time purchase ($6.99) that unlocks EQ dry-cure, water activity, fermentation degree-hours, brine/immersion, and the safety-verdict hurdle check. No subscription, no ads, no account.