When making smoked sausage
(kielbasa/snacks sticks) i typically mix and refrigerate overnight before stuffing, then another overnight in the fridge to form the pellicle.

I am looking for guidelines for using a cure accelerator like sodium erythorbate and/or encapsulated citric acid.

Do I use either one in addition to the pink salt or inplace of the pink salt?

Also, will adding one or both allow me to mix, stuff and smoke all in the same day? Some kits have a “super cure” and the instructions allow for the whole process in one day.

Thanks,

Dan

Jonathon

Thanks

Jonathon one more thing.
With a cure accelerator I can go from stuffing directly to smoking. Does that also mean I can go directly from mixing to stuffing? I have seen that eca is added at the end of mixing.

TexLaw
Thanks, that’s a good tip.