I made a seasoning mix for hotdogs adding my curing salt and Sodium Erythorbate with the mix a couple weeks ago. Something urgent came up and I was unable to make my hotdogs. I packaged my seasoning in a ziplock bag and stored at room temperature. My question is since I mixed the curing salt and Sodium Erythorbate together, is the seasoning ok to still use or should I toss and make a new batch? Thanks in advance for any help on this.

]]>https://waltonsdev.nodebb.com/topic/5507/seasoning-questionRSS for NodeThu, 10 Sep 2026 19:38:16 GMTSun, 03 Jul 2022 17:41:40 GMT60pepperettes Thanks for the reply. I decided to use it and it appears that the cure worked as I cooked a small patty and it turned nice and red.

]]>https://waltonsdev.nodebb.com/post/82521https://waltonsdev.nodebb.com/post/82521Sun, 03 Jul 2022 20:45:33 GMTDJS303 my guess would be it is alright, cause there was no moisture introduced, but I’m not a chemist.

]]>https://waltonsdev.nodebb.com/post/82518https://waltonsdev.nodebb.com/post/82518Sun, 03 Jul 2022 19:37:33 GMTJonathon The mix has salt, paprika, onion and garlic powder, white pepper, ground mustard, curing salt and Sodium Erythorbate. I was just concerned that the Sodium Erythorbate may have caused reaction and reduced the affect or inactivated the curing salt.

]]>https://waltonsdev.nodebb.com/post/82512https://waltonsdev.nodebb.com/post/82512Sun, 03 Jul 2022 17:58:58 GMTDJS303 depends on what was in your mix. My best guess is that you’ll be fine but unless it’s precious to you better safe than sorry

]]>https://waltonsdev.nodebb.com/post/82510https://waltonsdev.nodebb.com/post/82510Sun, 03 Jul 2022 17:45:01 GMT