Smoked meat stabilizer or Sodium erythorbate?
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Last weekend I made restructured jerky with some whitetail I had on hand, it was my first go at restructured. I used Smoked Meat Stabilizer so I could go right to the smoker. I didn’t add any water to the mix due to the “How to Make Homemade Restructured Jerky” video said it should not be used with water. I have an ‘all around jerky maker’ attachment for my stuffer and it was all I wanted to get it all extruded. The mix seemed a little to dry. So, my question is, is Sodium Erythorbate and Smoke Meat Stabilizer basically the same thing? And can I add water to my mix if it seems dry if I use Sodium Erythorbate?
Thanks for the advice
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Last weekend I made restructured jerky with some whitetail I had on hand, it was my first go at restructured. I used Smoked Meat Stabilizer so I could go right to the smoker. I didn’t add any water to the mix due to the “How to Make Homemade Restructured Jerky” video said it should not be used with water. I have an ‘all around jerky maker’ attachment for my stuffer and it was all I wanted to get it all extruded. The mix seemed a little to dry. So, my question is, is Sodium Erythorbate and Smoke Meat Stabilizer basically the same thing? And can I add water to my mix if it seems dry if I use Sodium Erythorbate?
Thanks for the advice
Miller
From the Walton’s web site.Smoked Meat Stabilizer contains Ascorbic Acid and Sodium Citrate which help fight E. coli contamination.
Sodium Erythorbate is the salt derived from erythorbic acid.
Two different chemicals that serve much the same purpose/functions.
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Miller
From the Walton’s web site.Smoked Meat Stabilizer contains Ascorbic Acid and Sodium Citrate which help fight E. coli contamination.
Sodium Erythorbate is the salt derived from erythorbic acid.
Two different chemicals that serve much the same purpose/functions.
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processhead So, is it ok to add water to my meat mix if I use Smoke Meat Stabilizer? Just don’t use it in a brine?
Miller said in Smoked meat stabilizer or Sodium erythorbate?:
processhead So, is it ok to add water to my meat mix if I use Smoke Meat Stabilizer? Just don’t use it in a brine?
Correct. Its fine to add water to your meat mix.
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Have never used either of those, but good info to stash away.
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You should not add smoked meat stabilizer directly to a container of water. That is when it will gas out. It is OK to add water after you have mixed the smoked meat stabilizer into your meat mix.
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Last weekend I made restructured jerky with some whitetail I had on hand, it was my first go at restructured. I used Smoked Meat Stabilizer so I could go right to the smoker. I didn’t add any water to the mix due to the “How to Make Homemade Restructured Jerky” video said it should not be used with water. I have an ‘all around jerky maker’ attachment for my stuffer and it was all I wanted to get it all extruded. The mix seemed a little to dry. So, my question is, is Sodium Erythorbate and Smoke Meat Stabilizer basically the same thing? And can I add water to my mix if it seems dry if I use Sodium Erythorbate?
Thanks for the advice
Miller said in Smoked meat stabilizer or Sodium erythorbate?:
And can I add water to my mix if it seems dry if I use Sodium Erythorbate?
You can absolutely use water as you desire with SE. We used SE in pickle pump solutions which is primarily water with salt, sweeteners, and a few other ingredients and that was by the ton full time. In the hams, sausages, bologna, and other meats water up to 10% of meat block was used with SE every night I worked.
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PapaSop said in Smoked meat stabilizer or Sodium erythorbate?:
Have never used either of those, but good info to stash away.
I have used SE professionally and use it when I’m in a time crunch at home. It really has some advantages, but I really prefer to do a full cure with my meat, but life doesn’t always agree with my plans.
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PapaSop said in Smoked meat stabilizer or Sodium erythorbate?:
Have never used either of those, but good info to stash away.
I have used SE professionally and use it when I’m in a time crunch at home. It really has some advantages, but I really prefer to do a full cure with my meat, but life doesn’t always agree with my plans.
mrobisr said in Smoked meat stabilizer or Sodium erythorbate?:
PapaSop said in Smoked meat stabilizer or Sodium erythorbate?:
Have never used either of those, but good info to stash away.
I have used SE professionally and use it when I’m in a time crunch at home. It really has some advantages, but I really prefer to do a full cure with my meat, but life doesn’t always agree with my plans.
I actually purchased both some time ago. Guess I haven’t had that “crunch” time as of yet. Better prepared than not though.
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mrobisr said in Smoked meat stabilizer or Sodium erythorbate?:
PapaSop said in Smoked meat stabilizer or Sodium erythorbate?:
Have never used either of those, but good info to stash away.
I have used SE professionally and use it when I’m in a time crunch at home. It really has some advantages, but I really prefer to do a full cure with my meat, but life doesn’t always agree with my plans.
I actually purchased both some time ago. Guess I haven’t had that “crunch” time as of yet. Better prepared than not though.
PapaSop I did the same with the stabilizer too, just in case.
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The info on using their cure accelerator is incorrect on that page. I happened to read it earluer today, and posted this correction, exactly so folks didn’t get boofed by the misinformation presented there about not using water. This should answer your question in pretty good detail:
https://meatgistics.waltonsinc.com/topic/625/how-to-make-homemade-restructured-jerky-recipe/16?_=1646879048128 -
Ps I love your post with those great pics! That jerky really does look good! I was planning on making that today with some Willie’s snack stick seasoning I received 2 days ago, but the demands of a new puppy kept me too occupied, so instead just reading threads on restructured jerky and meat sticks. Yours really look great when finished!
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You should not add smoked meat stabilizer directly to a container of water. That is when it will gas out. It is OK to add water after you have mixed the smoked meat stabilizer into your meat mix.
Grimpuppy said in Smoked meat stabilizer or Sodium erythorbate?:
You should not add smoked meat stabilizer directly to a container of water. That is when it will gas out. It is OK to add water after you have mixed the smoked meat stabilizer into your meat mix.
Actually it’s fine to add to water… the only problem is adding to brine with sodium nitrate, which is where the gas comes from. Adding it to water helps give a good even distribution to the meat mix. So, just don’t mixbthe sure cure i.e. cure1 with it!
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Ps I love your post with those great pics! That jerky really does look good! I was planning on making that today with some Willie’s snack stick seasoning I received 2 days ago, but the demands of a new puppy kept me too occupied, so instead just reading threads on restructured jerky and meat sticks. Yours really look great when finished!
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Last weekend I made restructured jerky with some whitetail I had on hand, it was my first go at restructured. I used Smoked Meat Stabilizer so I could go right to the smoker. I didn’t add any water to the mix due to the “How to Make Homemade Restructured Jerky” video said it should not be used with water. I have an ‘all around jerky maker’ attachment for my stuffer and it was all I wanted to get it all extruded. The mix seemed a little to dry. So, my question is, is Sodium Erythorbate and Smoke Meat Stabilizer basically the same thing? And can I add water to my mix if it seems dry if I use Sodium Erythorbate?
Thanks for the advice
Miller great looking jerky. Congrats
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