Sodium Erythorbate is the salt of Ascorbic acid (vitamin C). Erythorbates act as a curing accelerator to speed up curing process, an antioxidant for the prevention of oxidative rancidity, and to help avoid pigment oxidation.
Erythorbate allows you to smoke and cook sausage immediately after stuffing.
For hams, bacon, or whole muscle meats you can usually cook 24 hours after injection and brining.
When used in sausage, add 1 ounce per 100 pounds of meat.
For brines and injection, use 1 ounce per gallon of brine made. Helps retain color Slows down nitrite reaction Antioxidant Reduces molecular oxygen levels, inhibiting decomposition.
Dry and cool (68-72ºF, 20-22ºC)
Sausage: add 1 oz. per 100 lb. of meat.
Or 2 g per 3.2 kg.
Brine: add 1 oz. per gallon.
Or 7.45 g per liter.