CULTURED CELERY POWDER 2.5 KG.

Usage: For meat and poultry product. Use 0.9% to 1.56% in raw finished product to have approximately 100-200 ppm sodium Nitrite.
Bacon: use 0.9% to 0.93% of in raw finished product to have approximately 100-120 ppm of Sodium Nitrite.

Ingredients Sea salt, Cultured celery juice powder, sunflower oil (mfg aid) Silicon dioxide (mfg aid)