Natural Cure Combo Pack for 25 lbs

To achieve meat curing with natural ingredients, (i.e. - without Sodium Nitrite, Sodium Erythrobate, etc.), our preferred option is using Cultured Celery Juice Powder and Cherry Powder together.

• Cultured Celery Juice Powder is a commonly used natural alternative in place of Sodium Nitrite (pink curing salt) to reduce pathogen/microbial activity and to improve color. 

• Cherry Powder is natural alternative used in place of Sodium Erythorbate to achieve cure acceleration, to improve curing color, taste, and texture, and to aid in reducing pathogen/microbial activity.

This combo pack contains:

• 1 Packet of Cultured Celery Juice Powder (2.5oz)
  
• 1 Packet of 525 Cherry Powder (1oz)
  

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 2.5oz packet of Cultured Celery Powder and one 1oz packet of Cherry Powder before grinding.

• Suggested Usage for Whole Muscle Meat (like jerky): Use one 2.5oz packet of Cultured Celery Juice Powder and one 1oz packet of Cherry Powder to evenly coat the surface of 25 lbs. of whole muscle meat before cooking.

• Suggested Usage for Immersion Soak (like bacon): Use one 2.5oz packet of Cultured Celery Juice Powder and one 1oz packet of Cherry Powder in solution of .75 gal (96 fl. oz.) water with 0.75 lbs. (1.125 cups) sea salt. 
  • Usage can be increased or decreased depending on desired requirements.