Ascorbic Acid

Ascorbic Acid

Ascorbic acid ensures that the red-colouring effect of nitrite in meat is enhanced. It also acts to counterbalance or reduce any residue left from sodium nitrite by essentially accelerating the cure. 

Store in a cool dry place. 

Dosage: 0.5-1g to every kilogram of meat. 

Made in China. 

13.20 AUD