detter22 I do it all the time. After the brining phase I soak it overnight in distilled or filtered water the vacuum seal and freeze until I’m ready to use it.
Freeze preservative
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Hi everyone! I’m new to the f***m, but have been making sausage and smoked food since I was a kid. I have an old turkey sausage recipe that’s been in my family since “the Olden Days”. It makes 50lbs. and uses ground turkey and pork. Along with the salt and flavoring, it calls for 2 oz. of “freeze preservative”. I have never heard of this and unfortunately, everyone that used to make it when I was young, have all since passed away. This recipe comes from a family of German descent from the upper Midwest. Have any of you ever heard of this, or have an idea what it could be?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
processhead have any ideas on this one?
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
JoeB have you ever heard of freeze preservative?
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sjhark from two very old meat processing books I have, they mention the use of Carboxymethylcellulose (CMC) to stabilize meats that are going to be frozen. Not positive that this is what was being referenced, but it was used a long time ago.
From a chemistry standpoint, it would prevent water migration from the meat or protein that would cause freezer burn. I have no reference from any newer (post 1940’s) recipes.
I would have to believe that especially if you vacuum seal your product, there would be no reason to add it.
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Meat and other foods deteriorate in the freezer because the fats in them oxidize, aka rancidity. Sodium Erythorbate and ascorbic acid and sodium ascorbate are antioxidants that have been used for a long time to help prevent oxidation spoilage in commercial meat products and other foods.
This could be the additive the OP is referring to as “Freeze Preservative”. -
We think of Sodium Erythorbate mainly as a cure accelerator in meat processing but that may not be its most important role as a food additive.
Here is a link to an article that explains some of the science behind how Sodium Erythorbate works in food preservation.
[link text]https://foodadditives.net/antioxidant/sodium-erythorbate/#:~:text=Sodium erythorbate is used primarily,salt (nitrites%2Fnitrates).(link url)
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
YooperDog nope new one for me. I moved from the ice block refrigerator to the ammonia gas compressor. Probability use during the butcher paper era. Military used salt Peter in their meats for years as a preservative, (Nitrites).
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
processhead Thank you, that is an informative article
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processhead Thank you for that very informative article! You may be onto something, as I seem to remember the sausages had a nice pink color to them. The article mentioned that Sodium Ascorbate could be used as a replacement.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
JoeB just figured it might have been during your era
. Mom still has an icebox fridge, nice porcelain exterior, still in working order, uses it for hardware storage. -
JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
YooperDog wow that’s a collector s item. I do remember Rytek Kutas explaining to my Father How the local butcher would fold in some nitrite in the morning left over ground beef to make it bright red selling it as freshly ground.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
JoeB sounds like me that is the butcher my grandfather told to watch where they put their fingers near the scale. LOL It is a pretty nice looking icebox, sort of funny going into it for nails and screws.
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