I have found a great swedish page with recipies of sausages, salamis etc. The only problem is virtually none of them contains nitrite salt. I have found one perticular recipie of snack sticks that I want to try, so I wonder if I can replace all the salt with nitrite salt or just a part of it? The more I read here the more nervous I get about not using it!
This is the recipe, translated by me so there might be some errors in the description.
* Pork 2400 gr
* Back fat 600 gr
* Salt 75 gr
* Garlic, pressed 30 gr
* Black pepper 25 gr
* Paprika powder 60 gr
* Spiskummin, ground 18 gr
* Koriander, ground 25 gr
* Allspice, ground 8 gr
* Clove, ground 5 gr
* Selleri seed, ground 5 gr
* Mustard seed, ground 12 gr
* Jalapeño-chili, ground* 10 gr
Grind meat and back fat medium coarse using a 5-8 mm hole disk. Mix with the other ingredients and work/mix it well together. Stuff in sheep casings, 25mm in diameter, 25cm in length. Let the surface dry before cold smoking for about 5-10 hours with sawdust from alder or what ever you prefer. Let hang in a cool, airy space. When the sausages feels firm and hard when you press them they are ready to eat