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.
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Anonymous (verified owner) –
Have not used yet.
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Caprice Cybulski (verified owner) –
Following Eric at 2 guys and a cooler and will add this product to my sausage making journey.
Tom Wohl (verified owner) –
Just what I needed, love the fact that The Sausage Maker is a one stop shop, have been ordering from them for long time. Great service.
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Hulme Stough (verified owner) –
Great company just what I needed fast shipping !
Danut Sintea (verified owner) –
Accurate description ( w/comprehensive explanations)Ordering and delivery -excellent!!!! Not like others. Thank you. Will order again