This product is an all-natural source of vitamin C (ascorbic acid) used the same way you’d use sodium erythorbate—as a cure accelerator and powerful antioxidant. The key difference is the source: this vitamin C is naturally derived from cherries, not synthetically produced. In finished products, it helps stabilize flavor and color and reduces oxidative rancidity, keeping your cured meats tasting clean and fresh.
Strength & Usage
Cherry 34 is standardized to 340,000 ppm of cherry-sourced vitamin C, equal to 34% vitamin C. It is typically used at 0.03%–0.14% of meat weight, depending on the application and desired ingoing level.
Most meat systems target 250–500 ppm ingoing vitamin C.
Yield / Coverage
An 8 oz bag treats approximately:
680 lb of meat at 250 ppm ingoing
340 lb of meat at 500 ppm ingoing
For Brine Formulations — Example Calculation
A common injection level for a tumbled whole-muscle ham is 25% pump. Here is a simple way to hit a typical ingoing target using a 5-gallon brine batch:
5 gallons of water = 42.70 lb water
If you use 0.58% of this product based on brine water weight:
42.70 lb × 0.58% = 0.2477 lb powder added to the brine
This creates a brine concentration of approximately 1,972 ppm natural vitamin C.
At a 25% injection, your ingoing vitamin C becomes approximately:
1,972 ppm × 0.25 = 493 ppm ingoing vitamin C
This places the finished product just under the common 500 ppm upper target.
Brine Yield at This Usage Rate
At the above usage rate, 1.00 lb of product treats approximately 172 lb of brine water, or about 20 gallons of water.
