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

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

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
  • $20.29

 

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Tags: tsm, sodium, erythorbate, for, sausage, making, and, meat, curing, half-..., breads, bakery

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