Venison snack sticks
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When making my venison snack sticks I use citric acid along with a binder and sure cure, is there a need to use a cure accelerator as well ?
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When making my venison snack sticks I use citric acid along with a binder and sure cure, is there a need to use a cure accelerator as well ?
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jblandford the encapsulated Citric Acid is a cure accelerator
paxras , thanks I had a local meat processor tell me I also needed to use something along the line like sodium erythorbate as well
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jblandford Nope, you can use the two together but there is no need, in fact, we don’t recommend it. What are you going to use for fat with your venison?
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
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jblandford Nope, you can use the two together but there is no need, in fact, we don’t recommend it. What are you going to use for fat with your venison?
Jonathon pork fat at a 70-30 ratio
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jblandford that’s perfect, just wanted to make sure you weren’t going to end up with dry sticks. It can be done without adding pork fat if you use cold phosphate to increase the water holding capacity of the meat and a binder with lots of extra water. I dont think it is as good, but it can be done!
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
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jblandford that’s perfect, just wanted to make sure you weren’t going to end up with dry sticks. It can be done without adding pork fat if you use cold phosphate to increase the water holding capacity of the meat and a binder with lots of extra water. I dont think it is as good, but it can be done!
Jonathon thanks for the input
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