Pre mixed seasonings with sodium erythorbate
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Do the instructions say to hold the meat overnight before thermal processing or to start immediately? If they say to start immediately, i would assume you would not want to add another cure accelerator. Thats my 2 cents, so take it for what its worth.
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When using premixed seasonings like “leggs old plantation” that have sodium erythorbate in the ingredients list, can I still add ECA for some tang?
Dan Ferdinande said in Pre mixed seasonings with sodium erythorbate:
When using premixed seasonings like “leggs old plantation” that have sodium erythorbate in the ingredients list, can I still add ECA for some tang?
So just to be clear, Legg’s Old Plantation is a seasoning normally used for making fresh sausage and does not come with cure and is not smoked. Fresh sausages normally stay uncooked/frozen until cooked and served.
The sodium erythorbate in Legg’s Old Plantation is mainly there as an anti-oxidant to keep the sausage looking and tasting better while refrigerated or in the freezer, and is not used as a cure accelerator, since fresh sausage normally does not have cure added.
Now if you wanted to add cure and smoke it, you could do that as kind of a free-style technique.
Regarding adding ECA to it for some tang, you could try it, but it might eventually be released in the meat before it gets cooked when using it in a fresh sausage at the same time you mix in the seasoning.
If you thought you wanted to add ECA, I would figure out a way to add it into bulk sausage right before cooking and eating it.
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Do you have a recipe for brine. For fresh brisket?
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Dan Ferdinande said in Pre mixed seasonings with sodium erythorbate:
When using premixed seasonings like “leggs old plantation” that have sodium erythorbate in the ingredients list, can I still add ECA for some tang?
So just to be clear, Legg’s Old Plantation is a seasoning normally used for making fresh sausage and does not come with cure and is not smoked. Fresh sausages normally stay uncooked/frozen until cooked and served.
The sodium erythorbate in Legg’s Old Plantation is mainly there as an anti-oxidant to keep the sausage looking and tasting better while refrigerated or in the freezer, and is not used as a cure accelerator, since fresh sausage normally does not have cure added.
Now if you wanted to add cure and smoke it, you could do that as kind of a free-style technique.
Regarding adding ECA to it for some tang, you could try it, but it might eventually be released in the meat before it gets cooked when using it in a fresh sausage at the same time you mix in the seasoning.
If you thought you wanted to add ECA, I would figure out a way to add it into bulk sausage right before cooking and eating it.
processhead
Thanks for your reply. -
Do the instructions say to hold the meat overnight before thermal processing or to start immediately? If they say to start immediately, i would assume you would not want to add another cure accelerator. Thats my 2 cents, so take it for what its worth.
Most of the premixed “kit” seasonings do not specify to hold or not hold.
They give the mixing instructions and then the recommended Temps for processing. I may have to try with a small batch (my buddies won’t mind) and see if it works out. -
Do you have a recipe for brine. For fresh brisket?
Rachel Dolliver I do not
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MIMIP maybe try a sweet Italian. Or better yet ask the Waltons-Meatistics team if they offer any low sodium options.
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