Description
EcoCure # 1 is the Sausage Maker’s first all-natural curing blend! To help protect meats against harmful food bacteria’s such as C. Botulinum, L. Monocytogenes, and C. Perfringens, EcoCure #1 makes this possible without using synthetic chemicals like nitrites. EcoCure #1 also allows meats to obtain a nice, red color, minus the taste of celery!
Best used when making the following:
- Bacon
- emulsified sausages (Hot Dogs, Bologna)
- smoked sausage
- hams
- pastrami
- and other cooked, cured meats
Usage:
- 1% of product weight (1.6oz per 10lbs of meat) – Mix in after all other ingredients have been added
Storage:
- Store EcoCure #1 in a cool, dry, and well-ventilated area. Keep away from light and humidity
Ingredients:
- Salt, Natural Fruit Extracts, and Natural Spice Extract
ECO CURE #1 “for use as a natural substitute for Instacure #1 or Prague Powder #1 and for any cures lasting 30 days or less.
Scott Greenwald (verified owner) –
robert feuer (verified owner) –
Ron D. (verified owner) –
Haven’t used the product yet, but I’m sure it’ll be just as high a quality as all the rest of the products I’ve received from The Sausage Maker.
Anonymous (verified owner) –
Awesome cure, made some great bacon!!
Andrew S. (verified owner) –
Eric Luce (verified owner) –
Have used this cure several times making bacon. It always works great.
Michael Duncan (verified owner) –
Excellent cure if like me you are careful and intentional about your ingredients.
ALLAN ALBRICHT (verified owner) –
Dionisio Felix (verified owner) –
Liubov Pogibelnaya –
Hello, I have been your client for many years, I cook meat, sausages and bacon at home. I have a question, at what temperature in the oven or smokehouse can I cook if I use a new EcoCure #1 ? When I use Insta Cure No. 1 the temperature in the smokehouse should be up to 85C Thank you