SKU #
813

All Natural Cure Veg-a-Cure 15lb batch

Brines, Cures & Binders
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.

3.92

USD

$

USD

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Ingredients

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.

Recommendations

A more rapid cool down after smoking or baking is recommended.

Shipping Details

We primarily use the USPS service as our shipping carrier. Larger orders may be sent via UPS.  

You will receive a tracking number for each package we send.

We take pride and work diligently in packaging and shipping your order quickly so that you can receive your supplies as soon as possible.

Please refer to the information below so that you can plan accordingly for your meat making. Remember to factor in ship time once your package reaches the carrier.
April to AugustOrders received during regular business hours ship on Mondays, Wednesdays, and Fridays depending on order date. See chart below:
Example
ORDERS PLACED                   SHIP ON
Mon/Tues                             Wednesday
Wed/Thurs                            Friday      
Fri/Sat/Sun                            Monday
September to March
Orders received during regular business hours typically ship the next business day Monday through Friday. See chart below:
ExampleORDERS PLACED                   SHIP ON
10 a.m. on Monday              Tuesday
8 p.m. on Monday                Wednesday

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