JohnDoe13 - 21-9-2019 at 07:58
I've just got my sodium erythorbate. As I have found, the chemical is three years old, but the recommended shelf life is only two years.
Is it safe to use it in my homemade sausages and hams?
Any help will be appreciated. Thanks in advance.
Metacelsus - 22-9-2019 at 04:40
It should be fine (as long as it's still a crystalline solid).
JohnDoe13 - 22-9-2019 at 04:55
Thanks man!