Nitrites are used primarily for preservation and to prevent the growth of bacteria such as botulism, not just to maintain the color of the product. Nitrites are used for foods that are dried and / or stored for less than 1 month. They work best between 2 and 4C. CAUTION: nitrite should always be used with sodium erythorbate. (What is erythorbate and what is it for? Or bought?) Use the Smoking Master calculator to calculate it in brine or salt. Make 12 liters of brine. Make 66.13 lbs of cured meats. Reusable and resealable bag against humidity.