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EcoCure #1 – 16oz

Read 9 Reviews Write a Review

Original price was: $46.99.Current price is: $42.50.

Out of stock

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.

Additional information

Weight 1 lbs

9 reviews for EcoCure #1 – 16oz

  1. Irene Lang (verified owner)

    I’ve used the EcoCure#1 in the past, and it’s a very satisfying product.

  2. Chris Mays (verified owner)

  3. Alan Gascho (verified owner)

  4. Rick Hayes (verified owner)

  5. BORIS BOGDANOV (verified owner)

  6. Willy (verified owner)

    Hi there , I would like to say we came across the sausage maker website and found that they had the #1 organic cure , the buying experience was and because we live in Canada shipping was quite expensive, but all good , and are exited to to try it and we are wanting to try it on pastrami meat
    Thank you
    Willy

  7. rleathers13 (verified owner)

    I tried the Eco Cure #1 for the first time and am pleased with the results. I did a cold smoke pork belly for bacon and it hit on all the marks for me.

  8. rleathers13 (verified owner)

    I tried the Eco Cure #1 for the first time and am pleased with the results. I did a cold smoke pork belly for bacon and it hit on all the marks for me.

  9. Rick in AZ

    Outstanding cure! I won’t be going back to pink salt. I cured and cold smoked a whole pork belly for bacon, and it was the best I ever made! The color, texture and flavor are outstanding! Yep, it’s a bit pricey, but it goes a long way, and the result was amazing! I’m sold on EcoCure! Thank you for an amazing product.

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