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
This powder is 3× stronger than 515 powder, so you can use significantly less to reach the same ingoing ppm. It’s standardized to 340,000 ppm of cherry-sourced vitamin C and is typically used at 0.03%–0.14% of meat weight depending on the application and target ingoing level.
Most meat systems target 250–500 ppm ingoing vitamin C.
Follow the label usage rate by product type.
Yield / coverage
Sold by the case: 33.10 lb
For brine formulations (example calculation)
A common injection level for a tumbled whole-muscle ham is 25% pump. Here’s 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 weight:
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42.70 lb × 0.58% = 0.2477 lb powder added to the brine
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This creates a brine concentration of approximately 1,972 ppm natural vitamin C
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At a 25% injection, your ingoing vitamin C becomes approximately:
Brine yield at this usage
At the above standard usage rate, 1.00 lb of product makes ~172 lb of brine, or about 20 gallons of brine.
