How To Make Juicer Meat Products
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When doing deer sausage that we put sure cure in is it necessary to put a binder in, this is also smoked not cooked?
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And I use 50/50 pork / venison
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When doing deer sausage that we put sure cure in is it necessary to put a binder in, this is also smoked not cooked?
cardzfan20 the binder sure gel would normally be used in cured products, but not a necessity. It helps with protein extraction and helps with some moisture retention. It’s your call, sausage was made before sure gel. I use it and it helps. I think JoeB uses egg whites, but I think that is for fresh sausage.
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When doing deer sausage that we put sure cure in is it necessary to put a binder in, this is also smoked not cooked?
cardzfan20 It is not a requirement, we don’t add it to our venison sausage.
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processhead When you add Phosphates you are hoping to make it a little juicer or more plump. This is achieved by raising the pH of the meat, making more negative Ions available. That can make it a little more difficult to use for semi-dried products like snack sticks, depending on what exactly you are wanting. The large issue is that it will decrease the shelf life of the product as the pH is higher. This is how things like |Encapsulated-Citric-Acid raise the shell life, they lower the pH and make it a hostile environment for things that can cause spoilage,
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I purchased Cold Phosphate and want to add it to my homemade pressed ham recipe. The recipe has basically pork, water, salt and cure 1. With the Cure 1, is it safe and ok to just add the Cold Phosphate at the 2 oz per 25lb (or 1/2 tsp per 1lb meat)? Thanks!
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kroy5555 said in How To Make Juicer Meat Products:
I purchased Cold Phosphate and want to add it to my homemade pressed ham recipe. The recipe has basically pork, water, salt and cure 1. With the Cure 1, is it safe and ok to just add the Cold Phosphate at the 2 oz per 25lb (or 1/2 tsp per 1lb meat)? Thanks!
The cold phosphate needs to be used as part of 10% pumped cure.
So assuming your cure is part of a pumped brine cure, then using the cold phosphate as part of the cure should be no problem. -
kroy5555 said in How To Make Juicer Meat Products:
I purchased Cold Phosphate and want to add it to my homemade pressed ham recipe. The recipe has basically pork, water, salt and cure 1. With the Cure 1, is it safe and ok to just add the Cold Phosphate at the 2 oz per 25lb (or 1/2 tsp per 1lb meat)? Thanks!
The cold phosphate needs to be used as part of 10% pumped cure.
So assuming your cure is part of a pumped brine cure, then using the cold phosphate as part of the cure should be no problem.processhead Thanks Paul.
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