Celery Powder, 1 lb. by The Sausage Maker

The Sausage Maker is the ultimate resource for individuals who embrace the age-old traditions of home food preparation, offering a wide range of casings, seasonings, and equipment. Founded in 1972 as a mail-order company, The Sausage Maker's offerings have continued to expand over the years, with a variety of products, many of which are manufactured at their plant in Buffalo, New York, USA, while the rest are thoughtfully sourced from across the U.S.A. and around the world.

As part of The Sausage Maker's natural meat curing line, their celery powder serves as an alternative to traditional pink curing salt and prague powder. Made using a proprietary natural filtration process, this celery powder removes insoluble plant materials, thereby reducing the celery flavor, smell, and color in the finished product, while still effectively curing the meat.

The celery powder does not clump and dissolves entirely, making it an excellent choice for easy stitch pump injection. For optimal results, The Sausage Maker recommends using the celery powder in conjunction with Acerola Cherry Juice Powder at a concentration of 250ppm or 2.5 oz. per 20 lbs. of meat. The powder should be added to the salt and other spices, and thoroughly mixed.

For ground meat or sausage curing, the recommended usage is 0.42% or approximately 0.67 oz. of celery powder per 10 lbs. of meat (125ppm). For brine-curing whole muscle, the usage is 0.67% or approximately 1 oz. of celery powder per 10 lbs. of meat and brine combined weight (200ppm). The celery powder can be mixed dry or with water.

To ensure the best storage conditions, The Sausage Maker advises storing the celery powder in a cool, dry, and well-ventilated area, away from light and humidity.

Visit The Sausage Maker's store to explore their extensive range of products and find the perfect solutions for your home food preparation needs. Embrace the age-old traditions and enjoy the benefits of natural, high-quality ingredients with The Sausage Maker.

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