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Pøkulus Reddening Agent for Cured Sausage

Additive that preserves the red colour in cured sausage. Sodium ascorbate and dextrose. 1 to 3 grams per kilo of mix.

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Item No.: 1502
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Information

Pøkulus reddening agent: holding the colour in cured sausage

An additive for sausage production that helps the meat keep its red colour through maturing. Pøkulus contains dextrose and the antioxidant sodium ascorbate (E301), and is dosed in small amounts: 1 to 3 grams per kilo of mix. It is not a seasoning and not a preservative, but the aid that makes the colour from the nitrite actually set and stay.

1 to 3 grams per kilo of mix
Sodium ascorbate (E301) and dextrose
Preserves the red in charcuterie
Available in 100 g, 500 g and 1 kg

The colour in a cured sausage comes from nitrite reacting with the myoglobin in the meat to form nitrosomyoglobin. That reaction is slow on its own, and it partly runs backwards when the sausage meets air and light. Ascorbate is a reducing agent that pushes the reaction the right way: the colour sets faster and holds better through maturing and after the sausage is sliced. The dextrose is the carrier, and it also gives the bacteria a little to work with early on. Pøkulus does not replace curing salt, it makes the nitrite do its job.

Pro tip!
Weigh accurately and mix very thoroughly. One to three grams per kilo means a five kilo batch gets between five and fifteen grams in total, and that small amount has to spread evenly through the whole mix to work. Dissolve it in a splash of the ice water first if your recipe uses water, and you avoid lumps. Start low in the range on the first batch and adjust upwards next time if the colour did not come out as you wanted.

Features

  • Preserves the red colour: Sodium ascorbate (E301) helps the nitrite form and hold the colour.
  • Low dosage: 1 to 3 grams per kilo of mix.
  • Dextrose as carrier: It also feeds the bacteria a little early in the process.
  • For cured sausage: The use stated by the producer is cured sausage.
  • Several sizes: Available as 100 grams, 500 grams and 1 kilo.

How to use

  1. Weigh the mix so you know exactly how many kilos you are working with.
  2. Weigh 1 to 3 grams of Pøkulus per kilo of mix on a kitchen scale.
  3. Dissolve the powder in a little of the ice water if your recipe uses water, otherwise blend it dry with the salt.
  4. Mix it very thoroughly through the batch so it is evenly distributed.
  5. Carry on with seasoning, salt and curing salt as usual.
  6. Stuff and hang the sausages, and note the dose you used so you can adjust next time.

Dosage guide

Per kilo of mix1 to 3 grams
5 kilos of mix5 to 15 grams
10 kilos of mix10 to 30 grams
25 kilos of mix25 to 75 grams
A 100 g bag coversAround 33 to 100 kilos of mix
First batchStart low in the range and adjust upwards next time if needed

Specifications

ProductPøkulus reddening agent
TypeAdditive for sausage production, not a seasoning
Recommended dosage1 to 3 grams per kilo of mix
IngredientsDextrose, antioxidant sodium ascorbate (E301)
UseCured sausage
Sizes100 grams, 500 grams and 1 kilo
StorageDry and dark at room temperature or below

FAQ Frequently asked questions

What does Pøkulus reddening agent actually do?

It contains sodium ascorbate, a reducing agent. That helps the nitrite in your curing salt react with the myoglobin in the meat to form the stable red colour, and it slows the colour breaking down again under air and light during maturing.

Does it replace curing salt?

No. Pøkulus contains no nitrite itself. It makes the nitrite you already use work better and faster. If you use no curing salt at all, there is no red colour to preserve in the first place.

How much should I use?

1 to 3 grams per kilo of mix. On a 10 kilo batch that is 10 to 30 grams. Start low in the range the first time and adjust upwards on the next batch if you want a stronger effect.

Can I use it in fresh sausages too?

The producer states cured sausage as the use. Ascorbate is used in many meat products, but the dosage here is set for charcuterie, so stay with that use unless you have other documentation.

Why does it need mixing in so thoroughly?

Because the amount is so small. Two grams spread through ten kilos of mix is under a fifth of a promille, and if it sits concentrated in one spot you get uneven colour in the finished sausage. Dissolve it in a little liquid or blend it with the salt first.

Manufacturer

Foodstuff Collection

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