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 ?

]]>https://waltonsdev.nodebb.com/topic/1086/venison-snack-sticksRSS for NodeThu, 10 Sep 2026 22:41:42 GMTMon, 11 Feb 2019 22:02:02 GMT60Jonathon thanks for the input

]]>https://waltonsdev.nodebb.com/post/3842https://waltonsdev.nodebb.com/post/3842Wed, 13 Feb 2019 21:11:56 GMTjblandford 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!

]]>https://waltonsdev.nodebb.com/post/3827https://waltonsdev.nodebb.com/post/3827Tue, 12 Feb 2019 22:18:20 GMTJonathon pork fat at a 70-30 ratio

]]>https://waltonsdev.nodebb.com/post/3826https://waltonsdev.nodebb.com/post/3826Tue, 12 Feb 2019 21:46:21 GMTjblandford 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?

]]>https://waltonsdev.nodebb.com/post/3814https://waltonsdev.nodebb.com/post/3814Tue, 12 Feb 2019 16:32:48 GMTpaxras , thanks I had a local meat processor tell me I also needed to use something along the line like sodium erythorbate as well

]]>https://waltonsdev.nodebb.com/post/3807https://waltonsdev.nodebb.com/post/3807Mon, 11 Feb 2019 22:42:37 GMTjblandford the encapsulated Citric Acid is a cure accelerator

]]>https://waltonsdev.nodebb.com/post/3806https://waltonsdev.nodebb.com/post/3806Mon, 11 Feb 2019 22:30:08 GMT