date:Jun 12, 2015
es, bringing in cultures and managing the process manually. This resulted in several challenging issues: First, the resulting nitrite levels were often too low to meet the desired 25,000-28,000ppm. Second, products made with these early-adopted powders often had off vegetal flavor notes and tinges of green coloring due to the large amount of celery powder needed to reach proper curing levels. Finally, the process proved to be inconsistent with varying levels of nitrite from batch to batch, makin