Veg-Cure Cherry 34 Powder – Natural, Cherry-Derived Cure Accelerator & Antioxidant

This is an all natural source of ascorbic acid, which is used the same way you use the synthetically produced sodium erythorbate. Use this in your recipes the same way you would use erythorbate, but know that it is derived and produced from a natural source; cherries. This product will also act as an antioxidant in your product, and protect the flavor from rancidity.

This product is 3x stronger than 515 powder, so you can use MUCH LESS to achieve the same ppm. The 34 powder is standardized to 340,000ppm of cherry sourced Vitamin C, and is used at 0.03-0.14% by meat weight for various systems. Most meat systems contain 250-500ppm…

Use level by product type provided on label.

8 oz. = will cure 10,666 lbs of meat ingoing at 250ppm / 5,333 ingoing at 500ppm

Sold here by the case = 33.10 lbs.

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FOR BRINE FORMULATIONS

A standard injection amount for a tumbled, whole-muscle ham is 25% injection. Using this as an example please use the following ratio:

Say you were to make a 5 gallon bucket of brine:
42.70 lbs Water = 5 gallons

If you multiply 42.70 lbs water by a usage of 0.58% the resulting brine will contain 1,972ppm of natural Vitamin C.
-> go and inject the meat 25% of its weight and the ingoing injection will contain 493ppm, which is just under the usual maximum of 500ppm.

At this standard usage, 1.00 lb of product will produce 172 lbs of brine = 20 gallons of brine.