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Sodium Erythorbate, 1/2 lb.

Our Price: $6.99

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: 3 of 5 Total Reviews: 2 Write a review »

  0 of 0 people found the following review helpful:
We eat with our eyes November 12, 2017
Reviewer: Laszlo Balint Jr from Kensington, OH United States  
Keep that color fresh and appealing instead of grey and subdued.

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  0 of 0 people found the following review helpful:
Sodium Erythorbate November 10, 2017
Reviewer: Gary Isaacks from Oakwood, TX United States  
Never received any...

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