craigrice Thanks for the reply. I just share the following with the disclaimer for anyone who might read this - that I know next to nothing about curing meats and what I offer here is my interruption of what I have read. “A little knowledge can be dangerous” so beware. I’m sure there are people on the F***m that are experts in curing meat.
After doing a little more research on the use of Sodium Erythorbate - apparently it is intended for use in processed meats and not as in aid for Dry/Air curing Hams? My guess is (and it is strictly a guess) if I were making a 100 lbs of sausage I would want to incorporate 24.805833 grams of Sodium Erythorbate - 25 pounds of sausage would require 6.2 grams etc… The only way I would know of to incorporate that small amount of material evenly into ground meat would be to dilute the Sodium Erythorbate into water or some kind of liquid carrier. These are incredibly small quantities to work with.
I would not know of any way to incorborate Sodium Erythorbate into the process of Dry/Air curing hams - I could if I were wet curing by virtue of submerging and/or injection . I think I recall that the FDA requires the addition of Sodium Erythorbate to any meat that has had Nitrate/Nitrite used in the process to reduce or prevent the formation of Nitrosamines which is a known carcinogenic. Nitrosamines are generated from unconverted Nitrite. Nitrite needs to be converted into nitric oxide.
Sure would like to hear from one of you experts out there on Air/Dry Curing whole hams.