Cultured Celery Juice Powder, 1.5%

Mix of sea salt, cultured celery juice powder, silicone dioxide and organic canola oil.

This product contains 15,000 to 19,500 ppm naturally occurring sodium nitrite. Used to cure all type of meats.

The usage ratio is of 0.8 to 1.0% in the end product resulting in 120 to 195 ppm of nitrites.

Dosage in emulsions (meat, water, binder):

8 to 10g per Kg of emulsion (for 190 ppm max of Nitrite)

Dosage in liquid brine for ham:

30g per Liter of water (for 200ppm max of Nitrite). 50% maximum injection rate

Dosage in liquid brine for Bacon:

30g per Liter of water. (for 120ppm max of Nitrite). 25% maximum injection rate