EcoCure #1 - 16oz
EcoCure # 1 is the Sausage Maker’s all-natural curing blend! To help protect meats against harmful food bacteria’s such as C. Botulinum, L. Monocytogenes, and C. Perfringens, EcoCure #1 makes this possible without using synthetic chemicals like nitrites. EcoCure #1 also allows meats to obtain a nice, red color, minus the taste of celery!
Best used when making the following:
- Bacon
- Emulsified Sausages (Hot Dogs, Bologna)
- Smoked Sausage
- Hams
- Pastrami
- and other cooked, cured meats
Usage:
- 1% of product weight (1.6oz per 10lbs of meat) – Mix in after all other ingredients have been added
Storage:
- Store EcoCure #1 in a cool, dry, and well-ventilated area. Keep away from light and humidity
Ingredients:
- Salt, Natural Fruit Extracts, and Natural Spice Extract
ECO CURE #1 “for use as a natural substitute for Instacure #1 or Prague Powder #1 and for any cures lasting 30 days or less.
https://youtu.be/eu7B46UD6Eo
Description
EcoCure # 1 is the Sausage Maker’s all-natural curing blend! To help protect meats against harmful food bacteria’s such as C. Botulinum, L. Monocytogenes, and C. Perfringens, EcoCure #1 makes this possible without using synthetic chemicals like nitrites. EcoCure #1 also allows meats to obtain a nice, red color, minus the taste of celery!
Best used when making the following:
- Bacon
- Emulsified Sausages (Hot Dogs, Bologna)
- Smoked Sausage
- Hams
- Pastrami
- and other cooked, cured meats
Usage:
- 1% of product weight (1.6oz per 10lbs of meat) – Mix in after all other ingredients have been added
Storage:
- Store EcoCure #1 in a cool, dry, and well-ventilated area. Keep away from light and humidity
Ingredients:
- Salt, Natural Fruit Extracts, and Natural Spice Extract
ECO CURE #1 “for use as a natural substitute for Instacure #1 or Prague Powder #1 and for any cures lasting 30 days or less.
https://youtu.be/eu7B46UD6Eo
