Spicy World Sodium Erythorbate Pure 8oz - Top Food Grade - Great for Sausage Making and Meat Curing

Works for me. I made Andouille sausage on the spur of the moment and didn't want to cure the unground meat for 5 days as I normally do. I added this right before stuffing the casings and they firmed up and changed colour overnight. This must have worked since I didn't die.

Very pleased. Used this on a single corned beef and the difference is dramatic. The pink salt seems to act much quicker and the color is a more vivid pink. Bag had held up well enough and zip stayed air tight so I haven't had to move it into a jar. Quantities used as so small, just shy of one gram for a point cut brisket, that I expect this to last me many years. I recommend a accurate scale when working with tiny quantities of curing chemicals.

Muy buena calidad,lo uso para po ner la paleta de cerdo como jamón y la carne rosada

Just do the job

I've used this in making several products and it always seems to work well. A researched it and found this to be the best value available.

Product came on time and it worked as advertised. Will be reordering it.

For meat preservation

Calidad