Bearded Butcher Natural Cure Celery & Cherry Powder

To naturally cure meat without synthetic additives like Sodium Nitrite and Sodium Erythrobate, our preferred option is using Cultured Celery Juice Powder and Cherry Powder together.

 

CAUTION - DO NOT COMBINE WITH SYNTHENTIC CURE (SODIUM NITRITE)

 

Celery Juice Powder is naturally rich in nitrates. When added to meat, these nitrates are converted into nitrites by naturally occurring bacteria in the meat. This is the same process that occurs with synthetic sodium nitrite, but in a natural way. It also helps maintain the pink color of cured meats. These naturally produced nitrites inhibit the growth of Clostridium botulinum, a bacterium that produces a deadly toxin that can cause botulism.

Cherry Juice Powder is a rich source of natural ascorbic acid (vitamin C). This is the active component that makes it a cure accelerator and causes the reaction that converts nitrites (used in curing) to nitric oxide. Nitric oxide is the key ingredient that "cures" the meat, giving it its characteristic color and flavor.

Sea Salt works in synergy with celery and cherry powder to create a complete natural curing system. This is what makes Bearded Butcher Natural Cure Combo Pack the ultimate meat curing solution and the choice of those wanting a safe, clean-label, naturally cured product!

 

• Natural Curing Nitrites
• Contains Accelerator (Cherry Powder - Ascorbic Acid)
• Promotes Product Safety and Quality

 

Curing various meat products is a complex procedure, where specific ratios of cure ingredients, application onto the meat, and the cooking process are critical to achieving a safe and proper cure. Improper curing can lead to the growth of harmful bacteria, such as Salmonella or E. coli, which can cause serious foodborne illness.

 

• Suggested Usage for Ground Meat: Evenly coat 25 lbs. of meat trim with one 3.5oz Packet of Natural Cure before grinding.

• Suggested Usage for Whole Muscle Meat (like jerky): Use one 3.5oz Packet of Natural Cure to evenly coat the surface of 25 lbs. of whole muscle meat before cooking.

• Suggested Usage for Immersion Soak (like bacon): Dissolve one 3.5oz Packet of Natural Cure in solution of .75 gal (96 fl. oz.) water with 0.75 lbs. (1.125 cups) sea salt. Add Seasonings or sugar if desired. Submerge meat fully and soak per recipe (typically 1 day per pound) before smoking/cooking. 
• Usage can be increased or decreased depending on desired requirements.

 

Ingredients: Celery Juice Powder (Celery Powder, Sea Salt), Cherry Powder, Sea Salt, *Rice Hull (added to prevent caking). 

• Cultured Celery Powder – 22,500 Nitrites ppm = 0.05625 oz Nitrites per 3.5oz bag (140ppm in 25 lbs protein)
• Acerola Cherry Powder  – 170,000 Ascorbic Acid ppm = .0485 oz Ascorbic Acid per 3.5oz bag (425 ppm in 25 lbs protein)