<![CDATA[Cold Phosphate vs Carrot Fiber]]>I am placing an order for supplies this morning and need some guidance. I will be making snack sticks and summer sausage from Venison. I want an additive with moisture retention and wondering if I should be using Cold Phosphate or Carrot Fiber or both? Similar question on an accelerator for my snack sticks which I want to immediately start smoking after I stuff them. Should I be using your Smoke Meat Stabilizer or your Encapsulated Citric Acid or both?

]]>https://waltonsdev.nodebb.com/topic/3417/cold-phosphate-vs-carrot-fiberRSS for NodeFri, 11 Sep 2026 07:06:29 GMTThu, 11 Feb 2021 13:25:13 GMT60<![CDATA[Reply to Cold Phosphate vs Carrot Fiber on Fri, 12 Feb 2021 01:30:36 GMT]]>Thanks for the quick responses! Much appreciated.

]]>https://waltonsdev.nodebb.com/post/30808https://waltonsdev.nodebb.com/post/30808Fri, 12 Feb 2021 01:30:36 GMT<![CDATA[Reply to Cold Phosphate vs Carrot Fiber on Thu, 11 Feb 2021 22:28:14 GMT]]>Hawkeye One other cure accelerator is Sodium Erythorbate, you need a very accurate scale though as 7/8 of an oz is enough to accelerate cure for 100 lb of meat, but it imparts no tang at all.

]]>https://waltonsdev.nodebb.com/post/30772https://waltonsdev.nodebb.com/post/30772Thu, 11 Feb 2021 22:28:14 GMT<![CDATA[Reply to Cold Phosphate vs Carrot Fiber on Thu, 11 Feb 2021 14:20:07 GMT]]>Hawkeye for snack sticks and summer sausage use sure gel which is for smoked and cured products. For fresh products like brats use carrot fiber.

For the eccelerator if you want the traditional tang use ECA, if not use smoked meat stabilizer

]]>https://waltonsdev.nodebb.com/post/30751https://waltonsdev.nodebb.com/post/30751Thu, 11 Feb 2021 14:20:07 GMT<![CDATA[Reply to Cold Phosphate vs Carrot Fiber on Thu, 11 Feb 2021 13:54:05 GMT]]>Scroll down and see the three links I posted in this thread.

https://meatgistics.waltonsinc.com/topic/3406/snack-stix/12?_=1613051530906

]]>https://waltonsdev.nodebb.com/post/30750https://waltonsdev.nodebb.com/post/30750Thu, 11 Feb 2021 13:54:05 GMT