Description
A common ingredient used in sausage making and meat curing for accelerating the breakdown of sodium nitrite allowing you to smoke cured meats immediately after stuffing. It also acts as an anti-oxidant which prevents discoloration/pigmentation of meats treated with Cure. The latter is important for those using high-temp cheese in cured sausage, Erythorbate will act as a color stabilizer and prevent the meat directly in contact with the cheese from turning odd colors via oxidation (when this occurs it is not spoilage) and give it an even consistent appearance.
- When used in sausage, add 1 ounce per 100 pounds of meat or 0.1 oz (1 Teaspoon) per 10 lbs.
- Packaged Item Dimensions: 2.5″ L, 2.5″ W, 7″ H
- Unit Weight: 1 lb.
Mayerling Romero (verified owner) –
it was what I was looking for, product with great quality
Astro (verified owner) –
I liked the price and how the product was packaged.
josip louvar (verified owner) –
Joe Wagner (verified owner) –
Excellent
Eduardo Montagna (verified owner) –
Barry Putnam (verified owner) –
John Johnson (verified owner) –
Grand keep up the great work
Gonzalo (verified owner) –
Clint Beyersdorf (verified owner) –
Gerald Nelson (verified owner) –
Douglas Schumacker (verified owner) –
Seams to work fine
Tony (verified owner) –
jean-eudes haeringer (verified owner) –
Great dealing, simple and no BS
Anonymous (verified owner) –
Very happy with this product
Laszlo Balint Jr (verified owner) –
Keep that color fresh and appealing instead of grey and subdued.