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.
- 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.
- 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%.
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