Randyman Cold Phosphate is going to increase the pH of your meat, making it easier for the water to bond with the meat. Increasing pH also lowers the shelf-life of the meat so use it accordingly.
Cold or room temp
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Just wondering if when doing snack sticks or summer sausage do you guys go straight from the fridge to the smoker or do you let them come up to room temp
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blackjac straight from fridge to the smoker, assuming one did not use ECA
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blackjac I go straight from the fridge to the smoker if I have held it overnight. My thought is that I go straight from the sutffer to the smoker and if I have done my processing right it should still be around fridge temps when I am done stuffing, since I have started out with super cold meat and put everything back in the fridge when I am between steps and setting up processes.
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blackjac I always go straight from the smoker or if I’m using a cure accelerator I go straight to the smoker. As Jonathon stated, the meat is still very cold at that point, partly because I don’t make large batches as I can only fit about 15 lbs of sausage or snack sticks in my smoker at a time. I can get more Summer sausage or Salami but I still usually don’t make more than 10-15 lbs of that at a time either.
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