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Meatgistics - Walton's - Community

Using Cure Accelerators In Making Sausage

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  • AustinA Offline
    AustinA Offline
    Austin Team Orange Walton's Employee Admin
    wrote on last edited by RPrince
    #1

    WaltonsTV: Using Cure Accelerators In Making Sausage

    Meat Hacks: Using Cure Accelerators In Making Sausage

    Watch the full video below, read the highlights here, and post your comments or questions below.

    Benefits of Using Cure Accelerators In Making Sausage

    A lot of our recipes from Walton’s and Meatgistics call for a 12-hour holding period when making cured sausage. What this does is allow the cure to begin working before you begin thermal processing, cooking, and smoking. However, if you want to skip this step and proceed directly to smoking after processing or stuffing into casings, you can use a cure accelerator to avoid that holding period. Multiple different types are available at waltons.com. One key point to remember, though, is that if you are using a cure accelerator in a pickle or brine, do not save any leftovers. Only mix what you need for immediate usage and discard any and all leftovers. You should also avoid any direct contact or storage with cure accelerators and cure or nitrites. Lastly, tow more big benefits of using a cure accelerator is to improve your meat products’ flavor stability and promote an extended shelf life.

    What Kind of Cure Accelerators Are Available?

    1. Smoked Meat Stabilizer - One of the easiest options for homemade sausage, but it cannot be used in pickle or brine
    2. Sodium Erythorbate - The most popular used option overall in the meat industry
    3. Cure Excellerator - Excalibur Seasoning’s customized blend of Sodium Erythorbate and Sodium Citrate that is faster acting than pure Sodium Erythorbate
    4. Encapsulated Citric Acid - This is what is typically used in making summer sausage and snack sticks to provide a tangy flavor, but it also acts as a cure accelerator

    So, if you want to skip the 12-hour holding period when making cured meats between processing and cooking, simply use a cure accelerator, and get the added benefits of flavor stability and a potentially better shelf life.

    Shop waltonsinc.com for Meat Cures

    Shop waltonsinc.com for Sausage Seasonings

    Shop waltonsinc.com for Meat Additives

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

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  • Dan Bieno 0D Offline
    Dan Bieno 0D Offline
    Dan Bieno 0
    wrote on last edited by
    #2

    I have used willies snack sticks seasoning with 4 oz of encapsulated citric acid to 25ibs. Would like to make it less tangy with say only 2oz ECA. My question is this enough for a cure accelerator or should I be adding say Sodium Erythorbate or smoked meat stabilizer as well? Is there any harm in using both?

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  • mrobisrM Offline
    mrobisrM Offline
    mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
    wrote on last edited by mrobisr
    #3

    How long are you holding your meat for? ECA is really more about the acidity tang, but if you need to setup the cure time then yes add sodium erthryobate. Smoked meat stabilizer is designed more for wild game processing, but you if don’t like the acidity in your sticks then leave out the ECA and either hold meat longer or add SE.

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  • J Offline
    J Offline
    Johnboy13 Yearling
    wrote on last edited by
    #4

    Can you make up your sausage and use the smoke meat stabilizer all on the first day and still smoke and cook the falling day

    cdavisC 1 Reply Last reply
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  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to Johnboy13 on last edited by
    #5

    Johnboy13 if you are going to hold your product till the next day there is no reason to use a cure accelerator (smoked meat stabilizer). Holding it overnight allows time for the cure to work on its own. Hope this helps.

    samspadeS 1 Reply Last reply
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  • samspadeS Offline
    samspadeS Offline
    samspade Team Orange Masterbuilt Sous Vide Team Blue Power User
    replied to cdavis on last edited by samspade
    #6

    cdavis just reading this thread and I think his question did not get answered. At least it made me start to wonder.
    If he likes the tang that EA produces but just wanted it less pronounced, could he use 1/2 of the required amount and then hold the product overnight to let the cure work without the EA harming anything.

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  • JonathonJ Jonathon moved this topic from Additives on
  • wyomontW Offline
    wyomontW Offline
    wyomont Yearling
    wrote on last edited by
    #7

    Can you use encapsulated citric acid and smoked meat stabilizer together for elk summer sausage

    Dave in AZD 1 Reply Last reply
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  • Dave in AZD Offline
    Dave in AZD Offline
    Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert
    replied to wyomont on last edited by
    #8

    wyomont said in Using Cure Accelerators In Making Sausage:

    Can you use encapsulated citric acid and smoked meat stabilizer together for elk summer sausage

    There is no reason you would want to. Both act as accelerators. ECA adds acid tang.

    Smoked meat stabilizer is just:
    INGREDIENTS:Dextrose, Salt, Ascorbic Acid (6.24%), Sodium Citrate (3.12%).
    –that’s sugar, salt, vitamin C, and a salt of citric acid. It won’t add anything but higher speed to what ECA does.

    However, you could do it if desired, just don’t use the smoked meat stabilizer in a brine.

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