First post
Hey All
After reading various threads here and further reading I thought I’d try adding sodium ascorbate to my next batch of salami.
I’d like to see how it effects the colour brightness and helps hold it for longer.
I’ve had a scout round the internet looking for uk suppliers for small quantities....
Last post
They are not quite the same. Both are antioxidants that help to maintain red colour. And both convert nitrite into nitrogen oxide. But sodium erythorbate is fast acting. Usually, it is enough to wait overnight before consuming the sausage. Sodium ascorbate is slow acting, and is preferred for...
