EcoCure #1 – 8oz

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$31.25

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SKU: 11-1009 Categories: , Tags: ,

Description

EcoCure # 1 is the Sausage Maker’s first all-natural curing blend! To help protect meats against harmful food bacteria’s such as C. Botulinum, L. Monocytogenes, and C. Perfringens, EcoCure #1 makes this possible without using synthetic chemicals like nitrites. EcoCure #1 also allows meats to obtain a nice, red color, minus the taste of celery!

Best used when making the following:

  • Bacon
  • emulsified sausages (Hot Dogs, Bologna)
  • smoked sausage
  • hams
  • pastrami
  • and other cooked, cured meats

Usage:

  • 1% of product weight (1.6oz per 10lbs of meat) – Mix in after all other ingredients have been added

Storage:

  • Store EcoCure #1 in a cool, dry, and well-ventilated area. Keep away from light and humidity

Ingredients:

  • Salt, Natural Fruit Extracts, and Natural Spice Extract

ECO CURE #1 “for use as a natural substitute for Instacure #1 or Prague Powder #1 and for any cures lasting 30 days or less.

Additional information

Weight .5 lbs

1 review for EcoCure #1 – 8oz

  1. Liubov Pogibelnaya

    Hello, I have been your client for many years, I cook meat, sausages and bacon at home. I have a question, at what temperature in the oven or smokehouse can I cook if I use a new EcoCure #1 ? When I use Insta Cure No. 1 the temperature in the smokehouse should be up to 85C Thank you

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Questions and answers of the customers

    What percentage of nitrite or nitrate does this product have that your getting from fruit?
  1. 0 votes
    Q What percentage of nitrite or nitrate does this product have that your getting from fruit? answer now
    A

    There is ZERO nitrites or nitrates in this product. It works using anti-oxidants and polyphenols to prevent botulism and cure your meat.

  2. Will this help or kill bacterial cultures during fermentation?
  3. 0 votes
    Q Will this help or kill bacterial cultures during fermentation? answer now
    A

    The EcoCures act as a natural anti bacterial/microbial against botulism, just like InstaCure does. They don't affect any bacterial starter cultures negatively during fermentation.

  4. Can this product be frozen to extend shelf life?
  5. 0 votes
    Q Can this product be frozen to extend shelf life? answer now
    A

    Sure, you can freeze it if you wish

  6. Can it be used in a brine like for montreal smoke meat
  7. 0 votes
    Q Can it be used in a brine like for montreal smoke meat answer now
    A

    Yes, EcoCure can be used as a brine and it can also be pumped or injected.

  8. Is this product USDA compliant
  9. 0 votes
    Q Is this product USDA compliant answer now
    A

    Not at this time. This product is primarily intended for use by the advanced hobbyist and not for use by professional processing plants yet.

  10. Can you use for making Beef Jerky and any recommendations
  11. 0 votes
    Q Can you use for making Beef Jerky and any recommendations answer now
    A

    I suppose you could, but its a bit expensive to use for jerky. We haven't tested it on jerky because the sodium content is so high in this product.

  12. How much % of salt does it contain?
  13. 0 votes
    Q How much % of salt does it contain? answer now
    A

    34.4% salt

  14. How long does it take to cure before you can smoke?
  15. 1 vote
    Q How long does it take to cure before you can smoke? answer now
    A

    You should wait for the usual 24 hrs

  16. When will this be in stock
  17. 0 votes
    Q When will this be in stock answer now
    A

    We will be getting both in by early January