top of page

Cure Additives & Cure Units

Seasoned Cold Meats

Sodium nitrite (cure) stabilizes the characteristic pink color of cured meats, contributes to the distinct cured flavor, slows the development of oxidative rancidity and can prevent the growth of C. botulinum spores.

Blends carries several pre mixed cure for your meat processing needs. We also have numerous additives that can aid in your meat processing application.

bottom of page