Veg-a-Cure is a vegetable source of sodium nitrate that is being
used widely and very successfully as an alternative to the synthetic
sodium nitrate (pink cure). Veg-a-Cure is a stable and consistent
concentration of celery juice powder. A more rapid cool down after
smoking or baking is recommended. Also, you will notice that sometimes the meat is not as pink as meat cured with regular sodium nitrate.
Replace the pink cure packet on any of our cured sausage seasonings with these handy Veg-a-Cure packets and process as usual.
Adding Ascorbic Acid (pure Vitamin C) will add a pink color to naturally cured meats.
Sea Salt, Raw Cane Sugar, Celery Juice Powder (celery powder (natural flavors) or cultured celery powder, sea salt, & silicon dioxide (anti caking), Non GMO Expeller Pressed Canola Oil, Silicon Dioxide.
A more rapid cool down after smoking or baking is recommended.
The Seasoned Butcher crew possesses knowledge passed down through years of tradition. They have gained experience from getting their hands dirty while working with friends and family, making home butchered meats.
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