Carrot fiber worked out great. Added it to my mix of spices and water, just had to add more water to bring it back to a nice slurry. Juiciest brat I have made yet. Will keep using it.
Cold Phosphate vs Carrot Fiber
I am placing an order for supplies this morning and need some guidance. I will be making snack sticks and summer sausage from Venison. I want an additive with moisture retention and wondering if I should be using Cold Phosphate or Carrot Fiber or both? Similar question on an accelerator for my snack sticks which I want to immediately start smoking after I stuff them. Should I be using your Smoke Meat Stabilizer or your Encapsulated Citric Acid or both?
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Scroll down and see the three links I posted in this thread.
twilliams Power User PK100 Regular Contributors Team Grey last edited by twilliams
Hawkeye for snack sticks and summer sausage use sure gel which is for smoked and cured products. For fresh products like brats use carrot fiber.
For the eccelerator if you want the traditional tang use ECA, if not use smoked meat stabilizer
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
Hawkeye One other cure accelerator is Sodium Erythorbate, you need a very accurate scale though as 7/8 of an oz is enough to accelerate cure for 100 lb of meat, but it imparts no tang at all.
Thanks for the quick responses! Much appreciated.
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