Sodium Erythorbate

PS Seasoning Verified independent store

→

Sodium Erythorbate is a cure accelerator used in sausage making, ham brining, bacon curing, and poultry processing. It brings out the rich, characteristic cured color in finished s ausage and helps the cure (sodium nitrite) work faster and more uniformly. Often used with hams and bacon to develop the iconic pink cured color. Check your seasoning bag - many PS seasonings already contain Sodium Erythorbate, so additional supplementation may not be necessary. If spice bag does not already contain Sodium Erythorbate: Add 7/8 oz (25g) Sodium Erythorbate per 100 lbs of meat. Show more