hankus46

salmonmaster thanks for that Appreciate

Next. Fibrous casing. Soy protien sure jell smoker as suggestions.
Pepperoni is for meat lovers pizzas.

Thank you
Please advise what percentage sodium erythrobate is used in pressed ham production and what are the benefits of use.
Appreciated

Dave in AZ
Thanks for that Dave. Certainly reinforces my ideas in using SE.
appreciate your concise information

Sodium Erythorbate
Can anyone advise if my using SE in a recipe would be fine and not create any problems
Pork
Prague 1
Accord
Soy Protien
Salt
H2O 10%
Sodium Erythorbate
Total ground pork weight 5 kg

Process mix and into cool room overnight cook sous vide 70C next morning.

Thanks for any advice.

@mrobisrthanks for the info so in my calls I would use the following percentage per kilo meat .0026
Since 1.2 g per lb
Then 2.2 lb (1kg) 2.64 g
2.64 / 1000 g / kg =.0026
Similar to cure prague#1 powder.

Thanks for this.

bocephus
Yes you are correct.

Dave in AZ
Thanks for that Dave. Certainly reinforces my ideas in using SE.
appreciate your concise information

Sodium Erythorbate
Can anyone advise if my using SE in a recipe would be fine and not create any problems
Pork
Prague 1
Accord
Soy Protien
Salt
H2O 10%
Sodium Erythorbate
Total ground pork weight 5 kg

Process mix and into cool room overnight cook sous vide 70C next morning.

Thanks for any advice.

bocephus
Yes you are correct.

@mrobisrthanks for the info so in my calls I would use the following percentage per kilo meat .0026
Since 1.2 g per lb
Then 2.2 lb (1kg) 2.64 g
2.64 / 1000 g / kg =.0026
Similar to cure prague#1 powder.

Thanks for this.

Thank you
Please advise what percentage sodium erythrobate is used in pressed ham production and what are the benefits of use.
Appreciated

salmonmaster thanks for that Appreciate

processhead Ive found soy addition in my pepperoni mix soakes up the fat in the smoking process and give a better product then without. Im just interested in additional information for using soy protien percentages usage
Thanks

Thanks for that but Im in Philippines and. Not commercial. I only Produce for my Pizzeria toppings so ESL tons are not interested is shipping to Philippines.

No Crumbling. I get good results. Just trying tk find out used for soy protien in various products

Leg ham is cut up into chunks and processed. Cure salt sugar and 10% emulsion and 10% water is added then tumbled for 30 minutes until very sticky. The mix is loaded into a press and into cool room overnight. Morning the press is sous vide for two hours at 70C Then into ICE water and back into cold room 24 hours Result is pressed ham

The emulsion is just ham leg discard emulsified with ICE water added to the tumble

That is my process