🌭 Elevate Your Sausage Craft with Erythorbate!
Sodium Erythorbate is a crucial ingredient for sausage making and meat curing, designed to enhance the quality and appearance of your cured meats. This half-pound container allows for easy measurement and application, ensuring your sausages are not only delicious but also visually appealing.
L**S
Exactly what I needed
Arrived fast and just what I needed to make my sausage
W**Z
Very Good!!
Nice!!1 Recommended
R**Y
Works great
It helps preserve my jerky would recommend it if you’re trying to make your meats last longer
A**R
Recipe
Follow the directions of the recipe and it works great.
D**R
Does the job!
The sodium erythorbate is a white powder that measures easily and sets the cure to the meat so that it does it's job in a very short time allowing the meat to smoked and cooked right after it is put into casings without waiting for 24 hours for the cure to do it's job. This is not needed for the production of dried and or semi-dried sausage as they are not cooked within the 24 hr period.
G**Y
Five Stars
Quality product, have not used it yet
B**T
Five Stars
Perfect for brine and make your own bacon
B**M
Five Stars
It's what it says it is at a reasonable price.
Trustpilot
5 days ago
1 month ago
