Seasoning
-
I’m going to make #25 summer with Tons seasoning and noticed it contains Sodium Erythorbate is this going to cause issues with the ECA that I was going to add??
-
I’m going to make #25 summer with Tons seasoning and noticed it contains Sodium Erythorbate is this going to cause issues with the ECA that I was going to add??
blackbetty61
No issues. You can still use encapsulated Citric acid and you will be fine.–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
blackbetty61
No issues. You can still use encapsulated Citric acid and you will be fine.Austin
Thanks for the reply. One other quick question would I need to adjust my sure cure amount or still use 1oz for #25
Thanks
I love Meatgistics there is a ton of good info here. Keep up the excellent work -
Austin
Thanks for the reply. One other quick question would I need to adjust my sure cure amount or still use 1oz for #25
Thanks
I love Meatgistics there is a ton of good info here. Keep up the excellent workblackbetty61 No changes on the sure cure usage. Always use the 1 oz per 25 lb usage level.
Thanks for the compliment on Meatgistics!
Good luck on making stuff! -
I’m going to make #25 summer with Tons seasoning and noticed it contains Sodium Erythorbate is this going to cause issues with the ECA that I was going to add??
blackbetty61 im sure you know this but to make sure do not hold it overnight. As soon as you stuff it go right in the smoker! You got two cure accelerators in there!
-
blackbetty61 im sure you know this but to make sure do not hold it overnight. As soon as you stuff it go right in the smoker! You got two cure accelerators in there!
lamurscrappy
Yep right to the smoker…I was just thrown off when I seen the Sodium Erythorbate as one of the ingredients in the seasoning. Haven’t used Tons seasoning before hope it has good flavor
Thanks -
lamurscrappy
Yep right to the smoker…I was just thrown off when I seen the Sodium Erythorbate as one of the ingredients in the seasoning. Haven’t used Tons seasoning before hope it has good flavor
Thanksblackbetty61 i personally dont think pre packaged seasonings should have erthorbate in them. I always add it to my stuff but if you dont know its there it can cause problems! Let us know how it turns out!
-
blackbetty61 i personally dont think pre packaged seasonings should have erthorbate in them. I always add it to my stuff but if you dont know its there it can cause problems! Let us know how it turns out!
lamurscrappy
We have never used Sodium Erythorbate so I wasn’t sure if you could mix it with critic acid. Will hopefully post pics in a couple weeks when we make sausage -
lamurscrappy
We have never used Sodium Erythorbate so I wasn’t sure if you could mix it with critic acid. Will hopefully post pics in a couple weeks when we make sausageblackbetty61 sodium erthorbate is a god sent. For us its the greatest thing since sliced bread. I have used citric acid but i personally dont like it and dont use it in any of my stuff. Its too over powering and makes everything too tangy and taste the same as everything else out there. I like to taste the salts, peppers, jalapenos, garlics, etc and to me the acid drowns out those flavors. Sodium erthorbate allows for quicker production, makes the product look better, stores longer, and looks much better longer… especially homeade bacon. Its a great additive, one of my favorates next to trehalose!
-
blackbetty61 sodium erthorbate is a god sent. For us its the greatest thing since sliced bread. I have used citric acid but i personally dont like it and dont use it in any of my stuff. Its too over powering and makes everything too tangy and taste the same as everything else out there. I like to taste the salts, peppers, jalapenos, garlics, etc and to me the acid drowns out those flavors. Sodium erthorbate allows for quicker production, makes the product look better, stores longer, and looks much better longer… especially homeade bacon. Its a great additive, one of my favorates next to trehalose!
lamurscrappy
So let’s say that I was to leave out the critic acid. Could i smoke it right away and not hold it overnight? And would it be a problem if I did hold it overnight? I agree with the tangy taste sometimes being over powering. The package says 1.49% Sodium Erythorbate but that is a #100 package so I divided it into 4 for my #25 batch. -
lamurscrappy
So let’s say that I was to leave out the critic acid. Could i smoke it right away and not hold it overnight? And would it be a problem if I did hold it overnight? I agree with the tangy taste sometimes being over powering. The package says 1.49% Sodium Erythorbate but that is a #100 package so I divided it into 4 for my #25 batch.blackbetty61 absolutly you can smoke it directly after stuffing and get it smoked up with that erthorbate and you will end up with a better product then no erthorbate holding overnight!
As far as holding overnight i cant fully say yes or no on that. I have never used erthorbate and waited over night to smoke it so i cant say the outcome of it. I personally dont see it causing too much harm if you waited until the next morning. Probably just be a lot redder in color… if you used citric acid and held overnight it would essentially burn and destroy the meat making a very dry nasty product… so never hold with citric acid but i think you would be ok wigh erthorbate but i cant be 100% sure… you got any thoughts on that jonathan? -
blackbetty61 That is one major advantage of Sodium Erythorbate over Citric Acid, if you want to go right to the smoker you can with either but if something happens and you have to hold it overnight you won’t have any issues with the Sodium Erythorbate where you often will with Citric Acid.
The mechanism behind the Citric Acid making everything dry and nasty is that it is denaturing the proteins once that cottonseed oil breaks and releases the acid into the meat. If you ever want to see an example of what this does to your protein extraction, use a pestle and break the ECA first and then add it to meat and try to get protein extraction. Doesn’t matter how cold the meat is or how long you mix it the citric acid will make that impossible as it is denaturing the proteins as they are extracting.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
blackbetty61 Also, I can’t read your username on here without going “bambalam” out loud!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
blackbetty61 Also, I can’t read your username on here without going “bambalam” out loud!
-
blackbetty61 That is one major advantage of Sodium Erythorbate over Citric Acid, if you want to go right to the smoker you can with either but if something happens and you have to hold it overnight you won’t have any issues with the Sodium Erythorbate where you often will with Citric Acid.
The mechanism behind the Citric Acid making everything dry and nasty is that it is denaturing the proteins once that cottonseed oil breaks and releases the acid into the meat. If you ever want to see an example of what this does to your protein extraction, use a pestle and break the ECA first and then add it to meat and try to get protein extraction. Doesn’t matter how cold the meat is or how long you mix it the citric acid will make that impossible as it is denaturing the proteins as they are extracting.
Jonathon that was my thoughts as well i just dont like giving the advise if i havent tried it personally. Hopefully we are helping you out bamalam blackbetty and not confusing you!
-
Jonathon that was my thoughts as well i just dont like giving the advise if i havent tried it personally. Hopefully we are helping you out bamalam blackbetty and not confusing you!
-
Love some of the above info. I’m newer to this. Tried 25# summer sausage the other day with Citric Acid. Did not care for the tangy taste at all. Was way too powerful especially for summer sausage in my opinion. Was gonna cut it in 1/2 when I make snack sticks next as figured some tang would be ok with them, but was unsure if be enough “cure accelerator” in it. So sounds like I can make the difference up with Sodium Erythorbate and be ok to smoke immediately or next day in case something arises. Can also cut it out completely in the summer sausage and add the Sodium Erythorbate.
-
Love some of the above info. I’m newer to this. Tried 25# summer sausage the other day with Citric Acid. Did not care for the tangy taste at all. Was way too powerful especially for summer sausage in my opinion. Was gonna cut it in 1/2 when I make snack sticks next as figured some tang would be ok with them, but was unsure if be enough “cure accelerator” in it. So sounds like I can make the difference up with Sodium Erythorbate and be ok to smoke immediately or next day in case something arises. Can also cut it out completely in the summer sausage and add the Sodium Erythorbate.
Yardapes11 I think if you even put half the amount of citric acid in you should smoke them right away or you might run the risk of the acid breaking if you leave it overnight…not 100% sure but that’s my guess
-
Thanks blackbetty. Guess I meant if I cut out the citric acid completely I can wait on the smoking part. Did read about the need for smoking immediately if using the citric acid at all. Also , just a question but why would some seasonings (Ton’s as you mentioned) contain the Sodium Erythorbate and none of the others do. Is there enough of the Sodium Erythorbate in the Ton’s that you don’t have to add any more to it?? Sounds like a good seasoning I was gonna try.
-
Thanks blackbetty. Guess I meant if I cut out the citric acid completely I can wait on the smoking part. Did read about the need for smoking immediately if using the citric acid at all. Also , just a question but why would some seasonings (Ton’s as you mentioned) contain the Sodium Erythorbate and none of the others do. Is there enough of the Sodium Erythorbate in the Ton’s that you don’t have to add any more to it?? Sounds like a good seasoning I was gonna try.
Yardapes11 I’m not sure bout that but it’s a good question maybe Austin or Jonathon can answer that… I’d like to know that too
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
