Celery Juice Powder, 5 lbs is an alternative to the 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.
- 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 and brine combined weight
- Add celery powder to salt and other spices and mix thoroughly.
Store in a cool, dry, and well-ventilated area, away for light and humidity.
Sea Salt, Cultured Celery Juice Powder, Silicon Dioxide (anti-caking) ≤2%.
Curing Meats with Celery Juice Powder
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