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? :)