TSM Sodium Erythorbate for Sausage Making and Meat Curing， Half-Pound Container</br></br><div style="text-align:left"><b>[Product Information]</b><br><ul><li>A common ingredient used in sausage making and meat curing for accelerating the breakdown of sodium nitrite allowing you to smoke cured meats immediately after stuffing</li><li>Acts as an anti-oxidant which prevents discoloration/pigmentation of meats treated with Cure</li><li>When used in sausage， add 1 ounce per 100 pounds of meat or 0.1 oz (1 Teaspoon) per 10 lbs.</li><li>Important for those using high-temp cheese in cured sausage， Erythorbate will act as a color stabilizer and prevent the meat directly in contact with the cheese from turning odd colors via oxidation</li></ul></div></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br><img src='http://ecx.images-amazon.com/images/I/41D6-EtZDaL.jpg' noproxy></br>