Celery Juice Powder, 1.25 oz. by The Sausage Maker

Celery Juice Powder (CJP) is commonly used for giving sausages and meats a cured appearance and taste without the use of synthetic sodium nitrite/nitrate. The powder contains naturally occurring nitrites and nitrates, which can break down to nitrites with the help of bacteria native in the meat itself. Each packet (Net Wt. 1.25 oz.) can be used for 25 lbs. of ground meat, and 1.25 oz. of Celery Juice Powder is equivalent to approximately 8 tsp. For 10 lb. recipes, you should use 3 1/2 tsp of Celery Juice Powder.

It's important to note that the USDA currently does not recognize naturally occurring nitrates as effective curing agents in meats. Therefore, if you are using Celery Juice Powder for products being sold to the public, the end-products must be labeled "UNCURED". Additionally, the use of natural products, such as Celery Juice Powder, which contain nitrates, is not recommended for making bacon.

Regarding the handling of CJP, it is possible that the powder may clump or harden during transit in the summer months. However, this does not mean that the product is spoiled or has lost its effectiveness. In such cases, you can simply break up the clumps or use the powder as a weight measure instead of a volume measure.

In summary, Celery Juice Powder is a versatile ingredient that can be used to give meats a cured appearance and taste without the use of synthetic additives. While it contains naturally occurring nitrites and nitrates, there are some important considerations to keep in mind when using this product, such as labeling requirements and the potential for clumping during transit.

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