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This additive is used on all sausages, but please check your spice bag, it may already contain Sodium Erythorbate. Sodium Erythorbate is used primarily to bring out a nice rich color in your sausage. It also assists the nitrates in sausage to work faster. You may also use this in a brine for hams and bacon or with your poultry. However, it is primarily used with hams and bacon to bring out a nice red color.
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