Sodium Erythorbate

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 sausage 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.