Bearded Butcher Natural Cure Celery & Cherry Powder
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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 SYNTHETIC CURE (SODIUM NITRITE)
Cultured 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: Cultured Celery Juice Powder (Celery Powder, Sea Salt), Cherry Powder, Sea Salt, *Rice Hull (added to prevent caking).
We use this for our homemade kielbasa, hotdogs, and beef sticks and we love knowing it is all natural! Super easy to use kits makes all our food making easy, fun and delicious!
I used the celery amd cherry powder to make bacon and the roast beast. Freaking delicious .
I haven't had the opertunty to use the product yet but going to make some but there are some smoked brats in the near future. I like that the product is natural and can be used in place of cure#1.
I've been using the Natural Cure for years and it hasn't disappointed yet. I've used it for hams and bacon from our own farm raised pork as well as wild boar. I highly recommend!
Great product if you’re looking for a natural nitrate source for your bacon or cured meat adventures
Great product! Very happy with final results. Color and taste of the meat is perfect.
This is a great product. I just wish I could buy it in a larger bulk bag for a better price.
So incredibly thankful for the Natural Cure. Normally I don't eat any brats etc that incude cure as I end up with gout everytime I eat stuff with nitrates in it. I've been using this in our brats and don't have to fear a gout attack.
Your Celery Powder and Cherry Powder Natural Cure is EXACTLY what I’ve been looking for to cure my British Back Bacon. (AKA Rashers ) And other Uncured meat products I like to make. The package size is convenient and allows me to use the right amount of cure. There’s no need for the use of that nasty pink salt. Very Satisfied.
I've been using this for all of my venison jerkey and sausage for the past two years. It does what it's supposed to naturally. I won't use the standard cure packets anymore.
Happy they offered an alternative to synthetic cure. I used with venison for snack sticks. Everyone loved them. I will definitely buy again.
My batch of chorizo sausage turned out excellent and cannot tell any difference from regular cure… except I know this is natural
EASY AND SAFE TO USE BETTER THAN CHEMICALS
Quick delivery, looking forward to using it soon!
Every product I have got from the bearded butchers is amazing. Really love using the natural cure vs the curing salt. Going to make more venison ring baloney and I am going to try making some Cajun pepper jack hotdogs with their products.
Love it used it on a batch of jerky, works great.