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From Peru

The Sausage Maker- Sodium Erythorbate for Sausage Making and Meat Curing, Half-Pound Container

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Product ID: 26784942
Brand:
the sausage maker
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About the item

🌭 Elevate Your Sausage Craft with Erythorbate! Prevents odd colors in high-temp cheese cured sausages. Add just 1 oz per 100 lbs of meat for optimal results. Acts as an anti-oxidant to prevent discoloration in your meats. Accelerates the breakdown of sodium nitrite for immediate smoking. Perfectly sized for home chefs and small batch makers. Accelerates curing Color stabilizer Anti-oxidant power Sodium Erythorbate is a crucial ingredient for sausage making and meat curing, designed to accelerate the breakdown of sodium nitrite, allowing for immediate smoking of cured meats. This half-pound container not only acts as an anti-oxidant to prevent discoloration but also stabilizes color in meats, especially when using high-temperature cheese.
  • 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.
  • Acts as an anti-oxidant which prevents discoloration/pigmentation of meats treated with Cure.
  • When used in sausage, add 1 ounce per 100 pounds of meat or 0.1 oz (1 Teaspoon) per 10 lbs..
  • 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.
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