<![CDATA[Freeze preservative]]>Hi everyone! I’m new to the forum, but have been making sausage and smoked food since I was a kid. I have an old turkey sausage recipe that’s been in my family since “the Olden Days”. It makes 50lbs. and uses ground turkey and pork. Along with the salt and flavoring, it calls for 2 oz. of “freeze preservative”. I have never heard of this and unfortunately, everyone that used to make it when I was young, have all since passed away. This recipe comes from a family of German descent from the upper Midwest. Have any of you ever heard of this, or have an idea what it could be?

]]>https://waltonsdev.nodebb.com/topic/3579/freeze-preservativeRSS for NodeThu, 10 Sep 2026 22:53:09 GMTMon, 15 Mar 2021 18:04:11 GMT60<![CDATA[Reply to Freeze preservative on Wed, 17 Mar 2021 03:28:47 GMT]]>JoeB sounds like me that is the butcher my grandfather told to watch where they put their fingers near the scale. LOL It is a pretty nice looking icebox, sort of funny going into it for nails and screws.

]]>https://waltonsdev.nodebb.com/post/33112https://waltonsdev.nodebb.com/post/33112Wed, 17 Mar 2021 03:28:47 GMT<![CDATA[Reply to Freeze preservative on Tue, 16 Mar 2021 09:52:27 GMT]]>YooperDog wow that’s a collector s item. I do remember Rytek Kutas explaining to my Father How the local butcher would fold in some nitrite in the morning left over ground beef to make it bright red selling it as freshly ground.

]]>https://waltonsdev.nodebb.com/post/33042https://waltonsdev.nodebb.com/post/33042Tue, 16 Mar 2021 09:52:27 GMT<![CDATA[Reply to Freeze preservative on Tue, 16 Mar 2021 02:41:06 GMT]]>JoeB just figured it might have been during your era 😉 . Mom still has an icebox fridge, nice porcelain exterior, still in working order, uses it for hardware storage.

]]>https://waltonsdev.nodebb.com/post/33030https://waltonsdev.nodebb.com/post/33030Tue, 16 Mar 2021 02:41:06 GMT<![CDATA[Reply to Freeze preservative on Tue, 16 Mar 2021 02:15:28 GMT]]>processhead Thank you for that very informative article! You may be onto something, as I seem to remember the sausages had a nice pink color to them. The article mentioned that Sodium Ascorbate could be used as a replacement.

]]>https://waltonsdev.nodebb.com/post/33029https://waltonsdev.nodebb.com/post/33029Tue, 16 Mar 2021 02:15:28 GMT<![CDATA[Reply to Freeze preservative on Mon, 15 Mar 2021 22:22:39 GMT]]>processhead Thank you, that is an informative article

]]>https://waltonsdev.nodebb.com/post/33025https://waltonsdev.nodebb.com/post/33025Mon, 15 Mar 2021 22:22:39 GMT<![CDATA[Reply to Freeze preservative on Mon, 15 Mar 2021 21:45:36 GMT]]>YooperDog nope new one for me. I moved from the ice block refrigerator to the ammonia gas compressor. Probability use during the butcher paper era. Military used salt Peter in their meats for years as a preservative, (Nitrites). 😊😊

]]>https://waltonsdev.nodebb.com/post/33022https://waltonsdev.nodebb.com/post/33022Mon, 15 Mar 2021 21:45:36 GMT<![CDATA[Reply to Freeze preservative on Mon, 15 Mar 2021 20:57:13 GMT]]>We think of Sodium Erythorbate mainly as a cure accelerator in meat processing but that may not be its most important role as a food additive.

Here is a link to an article that explains some of the science behind how Sodium Erythorbate works in food preservation.

[link text]https://foodadditives.net/antioxidant/sodium-erythorbate/#:~:text=Sodium erythorbate is used primarily,salt (nitrites%2Fnitrates).(link url)

]]>https://waltonsdev.nodebb.com/post/33017https://waltonsdev.nodebb.com/post/33017Mon, 15 Mar 2021 20:57:13 GMT<![CDATA[Reply to Freeze preservative on Wed, 17 Mar 2021 11:15:41 GMT]]>Meat and other foods deteriorate in the freezer because the fats in them oxidize, aka rancidity. Sodium Erythorbate and ascorbic acid and sodium ascorbate are antioxidants that have been used for a long time to help prevent oxidation spoilage in commercial meat products and other foods.
This could be the additive the OP is referring to as “Freeze Preservative”.

]]>https://waltonsdev.nodebb.com/post/33016https://waltonsdev.nodebb.com/post/33016Wed, 17 Mar 2021 11:15:41 GMT<![CDATA[Reply to Freeze preservative on Mon, 15 Mar 2021 19:55:23 GMT]]>sjhark from two very old meat processing books I have, they mention the use of Carboxymethylcellulose (CMC) to stabilize meats that are going to be frozen. Not positive that this is what was being referenced, but it was used a long time ago.

From a chemistry standpoint, it would prevent water migration from the meat or protein that would cause freezer burn. I have no reference from any newer (post 1940’s) recipes.

I would have to believe that especially if you vacuum seal your product, there would be no reason to add it.

]]>https://waltonsdev.nodebb.com/post/33008https://waltonsdev.nodebb.com/post/33008Mon, 15 Mar 2021 19:55:23 GMT<![CDATA[Reply to Freeze preservative on Mon, 15 Mar 2021 19:21:06 GMT]]>JoeB have you ever heard of freeze preservative?

]]>https://waltonsdev.nodebb.com/post/33007https://waltonsdev.nodebb.com/post/33007Mon, 15 Mar 2021 19:21:06 GMT<![CDATA[Reply to Freeze preservative on Mon, 15 Mar 2021 18:18:29 GMT]]>processhead have any ideas on this one?

]]>https://waltonsdev.nodebb.com/post/33005https://waltonsdev.nodebb.com/post/33005Mon, 15 Mar 2021 18:18:29 GMT