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 pultry to cure properly without the celery stalk flavor.
For best results, use with cherry juice powder, add to salt and other spices and mix thoroughly.
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.
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%.