Not sure on quality, as it doesn't seem like they want to ship it or communicate with me on the status. Reached out several times via email, no response back. Can't find a phone number. It's been 2 weeks. Poor service!
Sodium Erythorbate, 1/2 lb.
Sodium Erythorbate, 1/2 lb.
Regular price
$14.99
Sale price
$14.99
Regular price
Unit price
per
Shipping calculated at checkout.
11-1034
In stock
- Fully secure checkout
- Trusted by thousands
- Rated and reviewed
Got a question?
Don't be a stranger.
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.
