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The Sausage Maker - EcoCure #2, 1 lb.
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*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
- Cash On Delivery/Cash Upon Pickup Available
The Sausage Maker - EcoCure #2, 1 Features
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All natural curing agent, and alternative to traditional pink salts/prague powder. Simply substitute EcoCure #2 for curing salt #2 in your favorite recipe
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For use with meat recipes with a long curing window
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EcoCure #2 is formulated specifically to be an all-natural alternative to traditional meat cures. EcoCure #2 is designed to be used with dry cured meat recipes, such as salami, pepperoni, capicola, lonzino, bresaola and more
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EcoCure #2 allows these long curing projects to become shelf-stable and safe from harmful bacteria during the slow drying process. Using EcoCure #2 will also make the meat color vibrantly pinkish, without any unwanted residual flavors. For use with all salami and dry cured whole muscle projects
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Usage: 1% of Product Weight (1.6 oz EcoCure #2 per 10 lbs. Meat) added directly to ground meat or into a salt brine solution. Storage: Store in a cool, dry, and well-ventilated area, away for light and humidity. Ingredients: Salt, Natural Fruit Extracts, Natural Spice Extract, Natural Vegetable Extract
