Celery Powder – 8oz

Description

The Sausage Maker’s new cure line continues to expand with our Celery Powder! An alternative to traditional pink curing salt / prague powders, Celery Powder doesn’t clump – allowing your beef or poultry to cure properly without the celery stalk flavor. For Best Results use in conjunction with Acerola Cherry Powder @ 250ppm or 2.5 oz per 20 lbs. Meat.

Usage:

• For Ground Meat/Sausage Curing (125ppm) = Use 0.42% or approximately 0.67 oz per 10 lbs Meat
• For Brine-Curing Whole Muscle (200ppm) = Use the 0.67% or approximately 1 oz per 10 lbs. Meat & Brine Combined Weight.

Storage:

• Store in a cool, dry, and well-ventilated area, away for light and humidity.

Ingredients:

• Sea Salt, Cultured Celery Juice Powder, Silicon Dioxide (anti-caking) ≤2%.