Sodium Erythorbate, 1/2 lb.

Sodium erythorbate is a cure accelerator used in sausage making and meat curing. It speeds the breakdown of sodium nitrite, so you can smoke cured meats immediately after stuffing instead of holding them overnight for the cure to develop.

It also works as an antioxidant that stabilizes cured color. That matters most if you use high temp cheese in cured sausage: the meat touching the cheese can oxidize and turn odd colors. That discoloration isn't spoilage, but it looks like it. Erythorbate prevents it and gives the finished sausage an even, consistent appearance.

Features

• Accelerates the breakdown of sodium nitrite in cured meat
• Lets you smoke cured sausage right after stuffing
• Antioxidant that stabilizes cured color
• Prevents discoloration where meat meets high temp cheese
• 8 oz treats approximately 800 lbs. of meat

Instructions

• Add 1 oz per 100 lbs. of meat, or 0.1 oz (1 tsp) per 10 lbs.
• Mix it in along with your seasoning and cure.
• Sodium erythorbate is not a cure on its own. Always use it with a nitrite cure such as Insta Cure #1.

Storage

Store in a cool, dry place with the lid tightly closed.