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Old 04-21-2012, 06:03 PM   #1
Assistant Cook
Join Date: Apr 2012
Posts: 1
ISO information on potassium sorbate

Hi guys and girls,

Okay, I am hoping that as this is my first post I have managed to stick it in the right place :)

I am making beef jerky and other dried meats and want to use potassium sorbate to help preserve it. The questions are as follows;

1.) A lot of the potassium sorbate I find is for home brewing, is this okay to use?

2.) As it will be powered form and need making into a solution, how do I go about applying this to the meat? Before baking in the oven? Spread it over after? :)

Thanks people!

paul1979 is offline   Reply With Quote

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