SOLD IN CASES OF 10 PACKS
Our Hot Jerky Seasoning comes pre-blended with Natural Cure Cultured Celery Powder and Cherry Powder for non-synthetic curing.
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)
- This kit contains enough seasoning and Natural Cure for 10 lbs of protein.
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.
*This kit does not produce a shelf stable product without additional ingredients and/or processing steps per USDA FSIS guidelines.