A production workbook for USDA/FSIS-inspected dry-cured and fermented meat operations making salami, coppa, prosciutto and dry sausage.
- It ships a nitrite/cure and salt calculation tab, a fermentation pH-drop and drying water-activity (Aw) log, a curing-chamber temperature/humidity control record, and a green-weight-to-finished shrink and cost calculator.
- Built to hold up under FSIS validation of the process-lethality HACCP plan.
This kit is on the build list. Drop your email and we'll send it the day it ships — plus a
free quote calculator now. The most-requested industries get built first.
Planned modules
- Cure calculator: nitrite/nitrate (Prague powder) and salt per green-weight with legal-limit ppm guardrails
- Fermentation and drying log: pH drop (degree-hours) and water-activity (Aw) targets with critical-limit flags
- Curing-chamber climate control record: temperature, humidity and air-flow by aging room and lot
- Green-weight to finished-weight shrink, yield and cost-per-pound calculator with aging-loss modeling
- Lethality/stabilization validation reference tab (Aw, pH, degree-hours) tied to the FSIS HACCP process category
- Lot traceability and recall tab plus environmental Listeria/Salmonella swab and sanitation schedule
Who it is for: USDA/FSIS grant of inspection, validated dry-cure HACCP plan, controlled aging chambers and pH/Aw metering.
Planned pricing: starter $69 · pro manual $259 · updates $89/yr.