• When and how is the smoked meat stabilizer used??? I seen it in a video and ordered some and now can’t seem to find the video that explained its use ??? Any help or direction to a video explaining would be greatly appreciated. Peace


  • angel4us I found the video describing accelerators. I’ve been using encapsulated citric acid and sure gel or carrot fiber with my summer sausage/snack sticks with fabulous results… my question is can one use ???smoke meat stabilizer in place of eca or in conjunction with eca??? And does smoked meat stabilizer add smoke flavor ??? And how much smoked meat stabilizer is used per pound ??? Besides summer sausage and snack sticks when else would one use smoked meat stabilizer??? With fresh sausage like German or polish or bratwurst ???


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  • Team Orange Walton's Employee Admin

    angel4us
    Smoked Meat Stabilizer is used in smoked and cured sausages (i.e. snack sticks, summer sausage, etc.) only. You do not want to use this in a fresh sausage, and not in a cured product that uses a brine (i.e. ham or turkey).
    You could use it in other smoked and cured sausage like a german, polish, kielbasa, etc. Most commonly would be snack sticks and summer sausage though.

    Usage is at 2 ounces per 25 lb of meat. (measuring per pound is 0.08 ounce, which is really hard to measure for individual pound increments, so hopefully you are making a decent size batch)

    It does not add smoke flavor. “Smoked” is in the name just because it is used for smoked and cured sausages.

    You can use smoked meat stabilizer in place of ECA for the cure accelerator properties. It would not end up with the same level of tangy flavor that ECA provides though. If you add both, it might make things a bit tangier though, since smoked meat stabilizer has some ascorbic acid and sodium citrate in it. I will try to find out exactly what to expect on the tangy flavor and pH level changes with smoked meat stabilizer and respond again though.

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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