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Sodium Erythorbate, 1/2 lb.

Our Price: $7.99

Product Code: 11-1034

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 Demensions: 2.5" L, 2.5" W, 7" H
Unit Weight: 1 lb.

Average Rating: 1 of 5 Total Reviews: 1 Write a review »

  0 of 0 people found the following review helpful:
Bad Customer Service June 6, 2016
Reviewer: Jose Menzerotolo from Clearwater, FL United States  
Bad Customer Service, I call several times asking about recomendations from this company to keep or retaining the pink coloring. Without to find awnsers.
Under the lasts recomendations was purchase books, to read, purchase Sodium Erythorbate, etc.etc.
Somebody could help me:

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