Description
EcoCure #2 – 16oz is The Sausage Maker’s first all-natural curing blend. When dry curing meats such as salami, capicola, lonzio, etc, it is important to protect them from harmful bacteria and promote healthy bacteria. EcoCure #2 is a natural alternative to traditional cures, such as prague powders, that use synthetic additives utilizing nitrites. Using EcoCure #2 will give meats a vibrant, pinkish color without any lingering flavor. Use for all dry cured whole-muscle and salami projects.
Usage
1% of product weight (1.6oz EcoCure #2 per 10 lbs. Meat) added directly to ground meat or into a salt brine solution
Storage
Store in a cool, dry, and well-ventilated area, away for light and humidity
Ingredients
Salt, Natural Fruit Extracts, Natural Spice Extract, Natural Vegetable Extract
ECO CURE #2 “for use as a natural substitute for Instacure #2 or Prague Powder #2 and for and cures lasting longer than 30 days.
Chris Mays (verified owner) –
My first batch of cured pork loin turned out so well! I’m hooked on homemade. Thanks!
Calvin –
I have used ecocure #2 one time so far on a 12lb batch of soppressata. It came out good and my family all like it, so I would call that a success. I don’t notice any additional flavors from the product. I gave 4 stars just because I would like to try it several more times before I could confidently give it 5 stars.