a little confused on cure accelerators
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Cure accelerator is used by commercial processors… It is used in place of letting the meat rest in the refer, while the cure does it’s job and flavors mingle with the meat… It converts nitrite to nitric oxide to speed up the curing process due to lack of space for conventional curing practice…
As home processors, it is my belief to not speed up anything when making home sausage… time is your friend… depth of flavor comes with the dehydration process… dry aging like a good steak…
IMO, if you are in a hurry, buy the krap sausage they sell in the store… you don’t know what’s in it… could be any part of any animal… ears, nose, skin, thymus… anything that fits into the USDA parameters… -
DeerSlayer Something happened when you used the smoked meat stabilizer as there is no reason it should have negatively affected the color of the meat. Like daveomak says, extra time can add depth of flavor and depending on how sensitive your pallet is you might notice a difference when using a cure accelerator (if you use Citric Acid that you will absolutely taste a difference) but the meat should turn brownish grey before smoking but give you a nice red finished product after smoking.
Can you give me a little more information on your process when you used the Smoked Meat Stabilizer?
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daveomak and Jonathon thanks for the responses .
most of my supplies come from Waltons been pleased with the service and products so far
love the Lebanon bologna and the Pepperoni spice mixes
I have done several batches using the sure cure and citric acid (and all turned out well) so yes I am familiar with the tangy added taste using ECA
as for the problem sticks some infoMy snack stick recipe
3 lbs pork butt 1 lbs of deer (gives me approx. 30% fat)
16oz ice water
1tsp insta-cure
.32 oz of smoked meat stabilizer (8oz to 100 lbs per bag instructions) so .08 x 4 =.32 Please check my math on this
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole mustard seed
1tsp coarse ground black pepper - add more if you like pepper taste
2tsp white ground pepper - substitute with black pepper if you dont have this
1TBS Paprika
1tsp onion powder - more or less to taste
1tsp garlic powder - more or less to tasteIf you like it hot add the following
2TBS crushed red pepper
2TBS ground cayenne pepper - more or less to tastemix all spices and cure#1 and 16oz of ice cold water into ground beef until mixed through.
Stuff in casings
place into smoker at125 degrees DOOR OPEN, NO smoke for one hour to dry casings,
then 140 DOOR Closed add smoke for 1hr ,
then 150 for one hr with smoke then raise heat to 180 until an internal temp of 152 to 160 degrees,
place into ice cold water for 20 minutes
then bloom sticks at room temperature for 2 hrs
Then refrigerate in a brown paper bag -
daveomak and Jonathon thanks for the responses .
most of my supplies come from Waltons been pleased with the service and products so far
love the Lebanon bologna and the Pepperoni spice mixes
I have done several batches using the sure cure and citric acid (and all turned out well) so yes I am familiar with the tangy added taste using ECA
as for the problem sticks some infoMy snack stick recipe
3 lbs pork butt 1 lbs of deer (gives me approx. 30% fat)
16oz ice water
1tsp insta-cure
.32 oz of smoked meat stabilizer (8oz to 100 lbs per bag instructions) so .08 x 4 =.32 Please check my math on this
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole mustard seed
1tsp coarse ground black pepper - add more if you like pepper taste
2tsp white ground pepper - substitute with black pepper if you dont have this
1TBS Paprika
1tsp onion powder - more or less to taste
1tsp garlic powder - more or less to tasteIf you like it hot add the following
2TBS crushed red pepper
2TBS ground cayenne pepper - more or less to tastemix all spices and cure#1 and 16oz of ice cold water into ground beef until mixed through.
Stuff in casings
place into smoker at125 degrees DOOR OPEN, NO smoke for one hour to dry casings,
then 140 DOOR Closed add smoke for 1hr ,
then 150 for one hr with smoke then raise heat to 180 until an internal temp of 152 to 160 degrees,
place into ice cold water for 20 minutes
then bloom sticks at room temperature for 2 hrs
Then refrigerate in a brown paper bagDeerSlayer said in a little confused on cure accelerators:
daveomak and Jonathon thanks for the responses .
most of my supplies come from Waltons been pleased with the service and products so far
love the Lebanon bologna and the Pepperoni spice mixes
I have done several batches using the sure cure and citric acid (and all turned out well) so yes I am familiar with the tangy added taste using ECA
as for the problem sticks some info
My snack stick recipe
3 lbs pork butt 1 lbs of deer (gives me approx. 30% fat)
16oz ice water
.8 tsp insta-cure
.32 oz of smoked meat stabilizer (8oz to 100 lbs per bag instructions) so .08 x 4 =.32 Please check my math on this
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole mustard seed
1tsp coarse ground black pepper - add more if you like pepper taste
2tsp white ground pepper - substitute with black pepper if you dont have this
1TBS Paprika
1tsp onion powder - more or less to taste
1tsp garlic powder - more or less to taste
If you like it hot add the following
2TBS crushed red pepper
2TBS ground cayenne pepper - more or less to taste
mix all spices and cure#1 and 16oz of ice cold water into ground beef until mixed through.
Stuff in casings
place into smoker at125 degrees DOOR OPEN, NO smoke for one hour to dry casings,
then 140 DOOR Closed add smoke for 1hr ,
then 150 for one hr with smoke then raise heat to 180 until an internal temp of 160 degrees,
place into ice cold water for 20 minutes
then bloom sticks at room temperature for 2 hrs
Then refrigerate in a brown paper bag -
Just wanted to give an update … I switched up to a meat mix of 50% deer 50% pork butt . Eliminated the liquid smoke
now grinding twice , mixing spices and sure cure.
refrigerate for approx. 6 hrs
then stuff in casings and refrigerate overnight
in the morning smoke according to waltons schedule
last 2 batches have come out awesome
many thanks -
Just wanted to give an update … I switched up to a meat mix of 50% deer 50% pork butt . Eliminated the liquid smoke
now grinding twice , mixing spices and sure cure.
refrigerate for approx. 6 hrs
then stuff in casings and refrigerate overnight
in the morning smoke according to waltons schedule
last 2 batches have come out awesome
many thanksDeerSlayer i guess i never replied to this thread even though i was mentioned! Sorry about that!
Glad things are turning out great! Just an FYI you could probably just stuff right away into casings, it will make it much eaiser for you then after 6 hours then resting again! Also im a huge supporter of sodium erthorbate as an accelerator. It will make your snack sticks look better and last longer! -
DeerSlayer Yes, absolutely stuff first and then let rest, you can blow out the gears on a stuffer if your meat rests first and then gets set up before stuffing. Also DeerSlayer the only thing I will say about Sodium Erythorbate is that if you are doing small batches you need a HYPER ACCURATE scale because you use 7/8 (.875) of an ounce for 100 lb of meat, so if you are doing a 10 lb batch that is .0875 of an oz of sodium erythorbate and that is a tiny amount for most home scales to measure.
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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The sodium erthorbate speeds up the action of the nitrite… Without it, your sticks will take about 12 hours to do what the erthorbate does in one hour…
I have no idea what the “smoked meat stabilizer” does… I’d try a batch without it… I’ve never thought of using it… It’s probably designed for commercial use…
Erthorbate should only be used in a liquid injection, like ham… not in ground meat… -
DeerSlayer Yes, absolutely stuff first and then let rest, you can blow out the gears on a stuffer if your meat rests first and then gets set up before stuffing. Also DeerSlayer the only thing I will say about Sodium Erythorbate is that if you are doing small batches you need a HYPER ACCURATE scale because you use 7/8 (.875) of an ounce for 100 lb of meat, so if you are doing a 10 lb batch that is .0875 of an oz of sodium erythorbate and that is a tiny amount for most home scales to measure.
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DeerSlayer Yes, absolutely stuff first and then let rest, you can blow out the gears on a stuffer if your meat rests first and then gets set up before stuffing. Also DeerSlayer the only thing I will say about Sodium Erythorbate is that if you are doing small batches you need a HYPER ACCURATE scale because you use 7/8 (.875) of an ounce for 100 lb of meat, so if you are doing a 10 lb batch that is .0875 of an oz of sodium erythorbate and that is a tiny amount for most home scales to measure.
Jonathon so generally speaking 1 tsp does 10lbs and 1/2 tsp does 5lbs. That would be an easier way to measure it out for small batches.
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lamurscrappy Google says .0875 equals 1/2 teaspoon…so 1/ teaspoon for 10 lbs and 1/4 teaspoon for 5 lbs
someone else please check it and post back -
lamurscrappy Google says .0875 equals 1/2 teaspoon…so 1/ teaspoon for 10 lbs and 1/4 teaspoon for 5 lbs
someone else please check it and post backThis post is deleted! -
lamurscrappy Google says .0875 equals 1/2 teaspoon…so 1/ teaspoon for 10 lbs and 1/4 teaspoon for 5 lbs
someone else please check it and post backDeerSlayer 7/8 of an ounce is 24.81grams for 100lb so divide by 4= 6.2025 grams for 25lb divide by 5= 1.2405 grams for 5lb if my math is right, so then .2481 grams per lb
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lamurscrappy Google says .0875 equals 1/2 teaspoon…so 1/ teaspoon for 10 lbs and 1/4 teaspoon for 5 lbs
someone else please check it and post backDeerSlayer guessing you’ll have to use a grams scale
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lamurscrappy Google says .0875 equals 1/2 teaspoon…so 1/ teaspoon for 10 lbs and 1/4 teaspoon for 5 lbs
someone else please check it and post backDeerSlayer yes that’s what I got too 1/4 teaspoon for 5lb and 1/2 teaspoon for 10lb. I thought about using a gram scale but I remembered my scale only does whole numbers for grams
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DeerSlayer yes that’s what I got too 1/4 teaspoon for 5lb and 1/2 teaspoon for 10lb. I thought about using a gram scale but I remembered my scale only does whole numbers for grams
blackbetty61 I don’t have a nice one like on “Gold Rush”
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Best method for mixing items that require highly accurate, small quantity measurement is to pre- mix them in larger quantities with appropriate amounts of sea salt and other standard ingredients that you use for all your brines.
So, if you are doing a 10 lb run of meat, mix enough brine to process 100 lbs and store the 90% that you do not immediately need…My only question is would it be appropriate to store vacuum sealed… should I place it in the freezer for long term storage?
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raider2119 We are talking about before they are mixed with water right? I would suggest vacuum packing, freezing might cause it to clump up.
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raider2119 We are talking about before they are mixed with water right? I would suggest vacuum packing, freezing might cause it to clump up.
Jonathon Exactly, just a mix of salt and cure, possibly sugar as well… just the primary items necessary for brine or cure that remain as constant proportions for most any project… Mixing a larger batch will allow an easier mix of a low volume item such as cure… Are there any items, that could possibly activate and should NOT be added prior to use (Possibly citric acid)?
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raider2119 First, just to cover myself here, I’m not sure I’d recommend this just because of the possibility of contaminating the mixture with something that would activate the cure. I don’t think that would happen but anything is possible. Stay away from anything with impurities like iron or copper in it, those might activate the cure and by the time you go to use it might no longer be viable. Anything that is too low (acidic) or even too high (alkaline) on the pH scale could have an effect.
Sea salt is safe as sugar. Are there specific things you are wondering or worried about?
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