Sodium Erythorbate, and Ascorbic Acid are known as “Cure Accelerators”. When used they directly accelerate the nitrite (NO2-) conversion (actually, a reduction reaction itself) to NO. This means sodium erythorbate speeds up converting nitrite to nitric oxide, so more nitric oxide will be available to react and create the cured meat color, in a shorter … Read more
A customer wants to make a Smokie without a smoker… They would like to use collagen casing for this process. Can you advise if they should use the Fresh Collagen Casing or the Processed casing? Also, if they cook the sausage in the oven, should the cure be added? They were adding a liquid smoke … Read more
Is there an easy way to make Bacon? Mmmmm…. bacon! Tips & Tricks of the Trade Everyone can make bacon! Have you ever wanted to make your own bacon at home, but don’t know where to start? Use this simple cure to rub onto pork bellies and let it sit in the cooler. Yes, that is … Read more