Smoked meat Stabilizer

[Joemy96]

I’m looking to do some venison and goose summer sausage and sticks. I have the smoked meat Stabilizer but unsure if I need it. The “gassing out with dangerous fumes” is confusing me. I have typically been using Encapsulated Citric Acid and sodium erythorbate for cure accelerator with beef and pork. Is this a requirement for wild game?

[kyle]

Joemy96 ECA is fine. You dont have to use any of it if you let it sit overnight in the fridge. ECA also gives it a tangy flavor, but I’m sure you knew that already

[Grimpuppy]

The gassing out refers to adding it to a container of water. Just add it to your meat mix along with your other ingredients and you are fine. I don’t care for the tang of ECA so I use smoked meat stabilizer a lot in its place.

[kyle]

Grimpuppy I’m with you, not a fan of the tang. I just let mine sit overnight before stuffing.

[Joemy96]

Grimpuppy I like the tang myself, I was kind of under the impression that this helps kill bacteria faster than ECA or sodium-erythorbate. Is it a bad idea to use smoked Stabilizer along with either of these?

[Grimpuppy]

They are all cure accelerators. I am not sure at what speed each one works at compared to the other, but for home processing, I would guess there isn’t much difference. You only want to use one of them. If you like the tang, I would just stick with the ECA.