Sodium Erythorbate is used in sausage making to accelerate the breakdown of sodium nitrite to nitrogen oxide in order to prevent discolouration and allow you to smoke/cook cured meats directly after stuffing. The acceleration also helps prevent any residue of sodium nitrite remaining after the curing process that may turn into Nitrosamine.
Dosage: 500mg to every kilogram of meat (Australian Standard).
Made in China.
Out Of Stock