My friend obtained a bag of salt and nitrit from a sausage factory 15 years ago. What's the nitrit koncentration?

My friends father worked at a sausage factory in Sweden as a line manager. During production a bag of salt ripped open and was not possible to use commercialy. He took the bag (20kgs) with him and I got a bag of 2kg back home with me.

I've used it many times when doing sausage, cured meats and patés, but I've used it very carefully. Basically treated it like pure nitrit.

The salt has a nitrit in it, but im unsure of the percentage. I don't have contact with my friend anymore, but we talked about it and he guessed 2% nitrit 98% sodium chloride. After some research, I read that it's common that salt used in commercial settings has about 0.6% nitrit.

Is it possible to tell the concentration so I can use it safely?

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