Bearded Butchers Natural Cure 3.5 oz – Celery Juice Powder & Cherry Powder for 25 lbs Meat

Bearded Butchers Natural Cure: clean-label curing for meat lovers

Meet Bearded Butchers Natural Cure, a clean-label solution designed for home processors who want a naturally sourced alternative to synthetic curing agents. The blend combines cultured celery juice powder and cherry powder to help recreate the traditional cured color and depth of flavor that meat enthusiasts value. Sea salt completes the system, supporting balance and consistency across batches. This combination is crafted to pair with a range of projets from jerky and sausage to bacon and ham, all while avoiding artificial additives.

With a 3.5 oz packet designed to cure about 25 pounds of meat, this product fits the needs of hobbyists, hunters, and DIY processors seeking reliable, natural results. It works across different methods—from grinding and coating to immersion brines—giving you flexibility in your process and menu ideas without compromising on ingredient quality.

What to expect from this natural cure

• NATURAL MEAT CURING SOLUTION – Crafted with cultured celery juice powder and cherry powder to provide a naturally sourced alternative to synthetic curing agents while delivering authentic cured meat flavor and color.
• NO SYNTHETIC ADDITIVES – Contains no sodium nitrite or sodium erythorbate, making it ideal for those who prefer clean-label, naturally derived ingredients in their meat processing.
• ENHANCES COLOR, FLAVOR, AND TEXTURE – Helps achieve the traditional appearance, taste, and quality that cured meats are known for, from jerky and sausage to bacon, ham, and more.
• COMPLETE NATURAL CURING SYSTEM – The combination of celery powder, cherry powder, and sea salt works in harmony to create a balanced curing blend for consistent results in home or commercial kitchens.
• PERFECT FOR HOME BUTCHERS AND HUNTERS – Designed for DIY meat processors who want professional-quality results using naturally sourced curing ingredients.

How to use Bearded Butchers Natural Cure

• Ground meat: evenly coat 25 lbs of meat trim with one 3.5 oz packet before grinding.
• Whole muscle meat (like jerky): evenly coat the surface of 25 lbs of meat before cooking.
• Immersion soak (for bacon or brined meats): dissolve one packet in 0.75 gal (96 fl. oz.) of water with 0.75 lbs sea salt; submerge fully and soak per your recipe before smoking or cooking.
• Adjust usage as needed to fit your recipe and batch size.

Ingredients include Celery Juice Powder (Celery Powder, Sea Salt), Cherry Powder, Sea Salt, Rice Hull (to prevent caking). This blend is designed to work within a natural curing system, offering a measurable path to color, aroma, and texture similar to traditional curing methods without synthetic additives.