Additive - Sodium Erythorbate - 1 Lb.

 Sodium Erythorbate is the salt of Ascorbic acid (Vitamin C). Erythorbates are a curing accelerator and speeds up curing process, Also prevents oxidative rancidity, and help avoid pigment oxidation.

Erythorbate allows you to smoke and cook sausage immediately after stuffing. For hams, bacon, or whole muscle meats you can usually cook 24 hours after injection and brining. When used in sausage, add 1 ounce per 100 pounds of meat. For brines and injection, use 1 ounce per gallon of brine made.

NOTE Please check all pre-mixes for erythorbate on the label, as a lot of premixed blends already have erythorbate in them.

• Accelerates the nitrate curing reaction
• Maintains color brightness
• 1 oz. does 100 lb. of meat
• 1 lb. pkg.

  Cody's Tip - For more info on this product and other additives click on the "More Information" button below