Sodium Erythorbate


Sodium Erythorbate

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. 

7.20 AUD

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