I’m looking to do some venison and goose summer sausage and sticks. I have the smoked meat Stabilizer but unsure if I need it. The “gassing out with dangerous fumes” is confusing me. I have typically been using Encapsulated Citric Acid and sodium erythorbate for cure accelerator with beef and pork. Is this a requirement for wild game?

]]>https://waltonsdev.nodebb.com/topic/4805/smoked-meat-stabilizerRSS for NodeFri, 11 Sep 2026 02:04:57 GMTThu, 23 Dec 2021 01:56:31 GMT60They are all cure accelerators. I am not sure at what speed each one works at compared to the other, but for home processing, I would guess there isn’t much difference. You only want to use one of them. If you like the tang, I would just stick with the ECA.

]]>https://waltonsdev.nodebb.com/post/63242https://waltonsdev.nodebb.com/post/63242Thu, 30 Dec 2021 03:16:16 GMTGrimpuppy I like the tang myself, I was kind of under the impression that this helps kill bacteria faster than ECA or sodium-erythorbate. Is it a bad idea to use smoked Stabilizer along with either of these?

]]>https://waltonsdev.nodebb.com/post/63225https://waltonsdev.nodebb.com/post/63225Wed, 29 Dec 2021 23:58:31 GMTGrimpuppy I’m with you, not a fan of the tang. I just let mine sit overnight before stuffing.

]]>https://waltonsdev.nodebb.com/post/62734https://waltonsdev.nodebb.com/post/62734Thu, 23 Dec 2021 22:28:46 GMTThe gassing out refers to adding it to a container of water. Just add it to your meat mix along with your other ingredients and you are fine. I don’t care for the tang of ECA so I use smoked meat stabilizer a lot in its place.

]]>https://waltonsdev.nodebb.com/post/62642https://waltonsdev.nodebb.com/post/62642Thu, 23 Dec 2021 14:05:57 GMTJoemy96 ECA is fine. You dont have to use any of it if you let it sit overnight in the fridge. ECA also gives it a tangy flavor, but I’m sure you knew that already

]]>https://waltonsdev.nodebb.com/post/62629https://waltonsdev.nodebb.com/post/62629Thu, 23 Dec 2021 11:03:39 GMT