The Sausage Maker EcoCure - Blend of Spice and Fruit Extracts, Provides Natural Protection Against C.Botulinum, L.Monocytogenes and C.Perfrigens, #1, 8 ounce

We have made corn beef and pastrami. Turned out amazing. We like there are no bad chemicals in the ingredients.

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.

Nice healthy alternative. Didn’t change the taste at all.

Legit ham and bacon without using curing salt

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.

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.

I wanted to love this product. I was so excited about it. I also assumed the no returns meant that if you didn’t 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

First time using this instead of regular cure. Made salami and it turned out great!