Sodium Erythorbate is classified as a cure accelerator. What this does is cause your curing reaction to happen faster, and by doing so the color of your product remains much more vibrant for longer. This product also adds protection against fat rancidity in your product, which is an added plus. It is a must for adding to bacon by regulations, and a great addition to any liver preparations as it gives you days more of nice color.
Sold in 7g., 28g., and 1# bags.
7g. per 10# of meat
1oz/28g. per 40# of meat.
0.05-0.15% the weight of the meat
Standard is 0.15%
1# per 2000# of meat at use level of 500ppm = 0.05%
1# at 1500ppm = 0.15% will = 665# of meat