TSM Sodium Erythorbate for Sausage Making and Meat Curing, Half-...
Click Image for Gallery
The Sausage Maker- 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
- 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