Celery Juice Powder – 16oz

(1 question)

$69.25

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SKU: 11-1043 Categories: ,

Description

The Sausage Maker’s new cure line continues to expand with our Celery Powder! An alternative to traditional pink curing salt / prague powders, Celery Powder doesn’t clump – allowing your beef or poultry to cure properly without the celery stalk flavor. For Best Results use in conjunction with Acerola Cherry Powder @ 250ppm or 2.5 oz per 20 lbs. Meat.

Usage:

  • For Ground Meat/Sausage Curing (125ppm) = Use 0.42% or approximately 0.67 oz per 10 lbs. Meat
  • For Brine-Curing Whole Muscle (200ppm) = Use the 0.67% or approximately 1 oz per 10 lbs. Meat & Brine Combined Weight.

Storage:

  • Store in a cool, dry, and well-ventilated area, away for light and humidity.

Ingredients:

  • Sea Salt, Cultured Celery Juice Powder, Silicon Dioxide (anti-caking) ≤2%.

Additional information

Weight 2 lbs

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Questions and answers of the customers

    What is the shelf life of the Celery Powder, it used to come in a sealed packet and would eventually get sticky as if wet. Is it necessary to use the Cherry product too?
  1. 0 votes
    Q What is the shelf life of the Celery Powder, it used to come in a sealed packet and would eventua...... Read more answer now
    A

    Hi Mike,

    The shelf life of this product is a year! To ask about using this with cherry powder you can email our kitchen specialist John at jpaa@sausagemaker.com he is very knowledgeable and can help you with that.

    Take care,
    Meghan
    A The Cherry Powder is not necessary, but it will definitely help the Celery Powder work to its fullest potential. they are engineered to work together.

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