EcoCure #1 Natural Curing Salt Bacon Ham Sausage Cure - The Sausage Maker

EcoCure #1 is The Sausage Maker's all-natural curing blend, designed as a natural substitute for Instacure #1 or Prague Powder #1. It helps protect meats against harmful bacteria such as C. Botulinum, L. Monocytogenes, and C. Perfringens — without synthetic nitrites. Meats develop a nice red color, minus the taste of celery often associated with vegetable-derived cures. Best used for cures lasting 30 days or less.

Features:

• Type – All-natural curing blend; substitute for Instacure #1 / Prague Powder #1
• Best For – Bacon, emulsified sausages (hot dogs, bologna), smoked sausage, hams, pastrami, cooked cured meats
• Cure Duration – For cures lasting 30 days or less
• Usage – 1% of product weight (1.6 oz per 10 lbs meat); mix in after all other ingredients
• Color – Produces a nice red color with no celery taste
• Storage – Store in a cool, dry, well-ventilated area away from light and humidity

• 8 oz — Convenient home-curing size for small batches
• 16 oz — Standard size for regular home curers
• 5 lbs — Bulk size for high-volume or commercial production

• Salt
• Natural Fruit Extracts
• Natural Spice Extract