dustyjasken191 The only possible downside of this that if you use way too much sodium phosphate you can develop a soapy taste in your product. I don’t think the rates you are talking about will cause any issues with either taste or health.
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 last edited by
Scroll down and see the three links I posted in this thread.
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
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.