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Sodium Erythorbate, 1/2 lb.

Sodium Erythorbate, 1/2 lb.


 
Our Price: $6.34


Product Code: 11-1034
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Description
 
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.


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Average Rating: Average Rating: 4.5 of 5 4.5 of 5 Total Reviews: 11 Write a review »

  0 of 0 people found the following review helpful:
 
4 of 5 Product OK, shipping sucked...one week to ship out November 30, 2019
Reviewer: Eduardo Montagna from Cleveland, TN United States  


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5 of 5 November 23, 2019
Reviewer: Barry Putnam from Flower Mound, TX United States  


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5 of 5 March 2, 2019
Reviewer: John Johnson from Patterson, CA United States  
Grand keep up the great work 😊

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5 of 5 February 22, 2019
Reviewer: Gonzalo from Coconut Creek, FL United States  


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5 of 5 January 27, 2019
Reviewer: Clint Beyersdorf from Conover, WI United States  


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