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Sodium Erythorbate, 1/2 lb.

Sodium Erythorbate, 1/2 lb.


 
Our Price: $11.29

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: 5 of 5 5 of 5 Total Reviews: 21 Write a review »

  0 of 0 people found the following review helpful:
 
5 of 5 November 16, 2021
Reviewer: PB from TX United States  


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  0 of 0 people found the following review helpful:
 
5 of 5 2 guys and a cooler November 5, 2021
Reviewer: Caprice Cybulski from Willow Springs, MO United States  
Following Eric at 2 guys and a cooler and will add this product to my sausage making journey.


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  0 of 0 people found the following review helpful:
 
5 of 5 Sodium Erythorbate October 20, 2021
Reviewer: Tom Wohl from West Fargo, ND United States  
Just what I needed, love the fact that The Sausage Maker is a one stop shop, have been ordering from them for long time. Great service.


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  0 of 0 people found the following review helpful:
 
5 of 5 May 9, 2021
Reviewer: from ,  


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  1 of 1 people found the following review helpful:
 
5 of 5 March 15, 2021
Reviewer: Hulme Stough from Port Deposit, MD United States  
Great company just what I needed fast shipping !

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