Celery Juice Powder contains naturally occuring nitrates, which breakdown to nitrites with the help of lactic acid bacteria and bacteria native in the meat itself. Celery Juice Powder is now commonly being used for curing sausages and meats without the use of synthetic sodium nitrite/nitrate. Since nitrates take time to convert ('reduce') to nitrite, vegetable based cures (such as Celery Juice Powder) should be used with the assistance of  a starter culture. The Bactoferm Culture F-RM-52 performs this task, see related products below.  

 

Each packet (Net Wt. 1.25 oz.) cures 25 lbs. of meat with 1tsp Bactoferm F-RM-52.

 

1.25 oz. of Celery Juice Powder = approximately 8 tsp.

 

For 10 lb. recipes use 3 1/2 tsp Celery Juice Powder and 1/2tsp Bactoferm F-RM-52.

 

*The USDA currently does not recognize naturally occurring nitrates as effective curing agents in meats, so if using Celery Juice Powder for products being sold to the public, the end-products must be labeled "Uncured".