Sodium Erythorbate

  • Sodium Erythorbate
  • Close-up of Sodium Erythorbate
$14.99 - $51.00
Shipping Weight:
5.50 LBS
Sodium Erythorbate.
Use 0.0546875 lb to 100 lbs of meat.


Sodium Erythorbate


Sodium Erythorbate acts as an accelerator for the cure which allows you to go directly to cooking or smoking instead of having to hold the product overnight to allow the cure to work. This speeds up the conversion of nitrites in cure to nitric oxide gas which cures the meat and gives it a nice red color even after slicing.


  • Available in 1 or 5 lb bags
  • Use 7/8 of an ounce (0.0546875 lbs.) per 100 lbs. of product or per gallon of pickle for a 10% pump
1/20th tspn (0.00875 oz / .24 g) - per lb of meat
1/4 tspn (0.043 oz / 1.2 g) - per 5 lb of meat

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

What Is Sodium Erythorbate?

Sodium Erythorbate is the salt derived from erythorbic acid. It has two main functions in the meat processing industry. First, it acts as a cure accelerator, which means that it speeds up the conversion of Nitrites (NO2) to Nitric Oxide (NO). Functionally, this means that when added to a meat product you do not need to hold that product overnight before smoking as the cure will begin working in the meat much faster. The second important function of Sodium Erythorbate is that it helps "burn" the meat a nice red color. It does this by keeping the myoglobin in the product in a reduced state, preventing the fe2 from converting to fe3 and turning brown. It's usage level should not exceed 500 parts per million.

Meatgistics - Walton's Learning Center

Learn about Cure Accelerators in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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