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๐ Elevate your charcuterie game with natureโs clean cure!
The Sausage Maker EcoCure #1 is an 8-ounce, all-natural curing powder that replaces traditional pink salts with a proprietary blend of spice and fruit extracts. It naturally protects against dangerous bacteria like C.Botulinum and L.Monocytogenes, ensuring safe, flavorful, and shelf-stable cured meats such as bacon, sausages, and pastrami. Non-GMO, allergen-free, and free from synthetic chemicals, EcoCure #1 delivers the classic cured meat color and taste without celery flavor, perfect for health-conscious home chefs and artisanal meat makers.
| ASIN | B0BLQ4J9J1 |
| ASIN | B0BLQ4J9J1 |
| Age Range Description | All Ages |
| Best Sellers Rank | #158,836 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #1,953 in Meat Seasonings |
| Brand Name | The Sausage Maker |
| Cuisine | Western |
| Customer Reviews | 4.4 4.4 out of 5 stars (41) |
| Item Form | Powder |
| Item Weight | 8 Ounces |
| Manufacturer | The Sausage Maker |
| Manufacturer | The Sausage Maker |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Package Dimensions | 6.46 x 2.52 x 2.52 inches; 8 ounces |
| Size | 8 ounce |
| Specialty | Non-gmo |
| UPC | 015913000153 |
| UPC | 015913000153 |
| Unit Count | 8.0 Ounce |
| Units | 8.0 Ounce |
A**R
Zero Chemicals
We have made corn beef and pastrami. Turned out amazing. We like there are no bad chemicals in the ingredients.
R**D
GREAT Product
I got this to experiment with to make bacon. Heard of it from the YouTube channel Two Guys and a Cooler. It worked really well and can be used as a substitute for Insta Cure #1 in any recipe where Insta Cure #1 is called for. Would have purchased it directly from The Sausage Maker but they were out of it at the time.
A**R
Easy to use.
Nice healthy alternative. Didnโt change the taste at all.
J**E
Awesome
Legit ham and bacon without using curing salt
T**N
Suggest reducing the amount of salt used in conjunction with this product
Great to have a nitrate/nitrite equivalent that is natural. I followed the directions using 1.6 oz per 10 lb of meat but unfortunately the bacon and the pastrami came out way too salty. Pork belly used for bacon had a dry rub and the pastrami had a marinade. I suggest reducing the amount of salt a recipe calls for in conjunction with this product.
P**L
Not too salty at the required amount
The first time I used it at the required amount, , I was concerned the pepperoni's would be too salty, but no, they were just fine.
J**K
Seems like a good product
I wanted to love this product. I was so excited about it. I also assumed the no returns meant that if you didnโt like it you could not return it. However (see photo) it was not what I expected. Would have like to have gotten what I ordered. Might want to find something else
L**L
Worked well and tasted good!
First time using this instead of regular cure. Made salami and it turned out great!
Trustpilot
2 weeks ago
1 month ago