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Meatgistics - Walton's - Community

Extra white sugar cure /Sodium Erythorbate ?

Scheduled Pinned Locked Moved URGENT 911
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  • genexG Offline
    genexG Offline
    genex
    wrote on last edited by
    #1

    I did not used sodium erythorbate in my EWSC solution for my pork belly. the ? is how long do I hold them in the refrigerator. And I did inject to 10% of the weight of the belly and soak in a 50% solution

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #2

    genex I am confirming with our application specialist now. And will have an answer for you as soon as possible. I’ve not used the EWSC but I don’t know of any reason it would be different than normal bacon.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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  • genexG Offline
    genexG Offline
    genex
    wrote on last edited by
    #3

    Thankyou Jonathon And normal would be 12hr

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #4

    genex Yeah, it won’t be quite as red as it would be if you had added the erythorbate but holding for 12-24 hours in a 50% strength solution and you are all good!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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