Description
Our Celery Powder 16 oz is a natural meat cure. 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%.
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