TSM Sodium Erythorbate for Sausage Making and Meat Curing, Half-...

TSM Sodium Erythorbate for Sausage Making and Meat Curing, Half-...

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

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.
  • 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
  • $19.59

 

FREE SHIPPING

Over $35

smaller orders

pay only $6.99