Used for inhibiting mold and yeast growth on the surface of sausages during Dry Curing. Unless strict hygienic procedures are followed and a lab created, beneficial mold (such as Mold 600) is applied to the surface to dry curing sausage, there will be lingering doubt whether the wild flora that is speckling sausage is beneficial or safe. Using a clean cloth with vinegar/water solution for wiping mold away is often only a temporary fix, with mold re-emerging later. Potassium Sorbate will consistently inhibit mold growth.
- Dilute 1 oz. sorbate per 10 oz. of water and spray thoroughly or dip sausages in solution prior to hanging
- Does not effect flavor of finished product
- Net Wt. 8 oz.