Celery Powder

Celery powder is a natural meat cure — a plant-based alternative to pink curing salt and Prague powder for curing meat and poultry. Ours is cultured celery juice powder, made with a proprietary natural filtration process that removes the insoluble plant material.

That filtration is the difference. Less vegetable taste, smell, and color get in the way of the meat, so your bacon, ham, and sausage don't taste like a celery stalk. It doesn't clump and dissolves completely and clearly, making it easy to use in brine pump injection.

Features

• Natural meat cure made from cultured celery juice powder
• Filtered to reduce vegetable taste, smell, and color
• Dissolves completely and clearly for brine injection
• Does not clump
• 16 oz cures approximately 240 lbs. of ground meat; 8 oz cures approximately 120 lbs.

Instructions

• For ground meat and sausage curing (125 ppm), use 0.42%, or approximately 0.67 oz per 10 lbs. of meat.
• For brine-curing whole muscle (200 ppm), use 0.67%, or approximately 1 oz per 10 lbs. of meat and brine combined weight.
• For best results, use in conjunction with Acerola Cherry Powder at 250 ppm, or 2.5 oz per 20 lbs. of meat.

Ingredients

Sea Salt, Cultured Celery Juice Powder, Silicon Dioxide (anti-caking) ≤2%.

Storage

Store in a cool, dry, and well-ventilated area, away from light and humidity.