Using Cure Accelerators In Making Sausage


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    WaltonsTV: Using Cure Accelerators In Making Sausage

    Meat Hacks: Using Cure Accelerators In Making Sausage

    Watch the full video below, read the highlights here, and then post your comments or questions below.

    Benefits of Using Cure Accelerators In Making Sausage

    A lot of our recipes from Walton’s and Meatgistics call for a 12 hour holding period when making cured sausage. What this does is allow the cure to begin working before you begin thermal processing, cooking, and smoking. However, if you want to skip this step, and proceed directly to smoking after processing or stuffing into casings, you can use a cure accelerator to avoid that holding period. Multiple different types are available at waltonsinc.com. One key point to remember though is that if you are using a cure accelerator in a pickle or brine, do not save any leftovers. Only mix what you need for immediate usage and discard any and all leftovers. You should also avoid any direct contact or storage with cure accelerators and cure or nitrites. Lastly, another big benefit of using a cure accelerator is to improve your meat products flavor stability and it promotes an extended shelf life.

    What Kind of Cure Accelerators Are Available?

    1. Smoked Meat Stabilizer - One of the easiest options for homemade sausage, but it cannot be used in pickle or brine
    2. Sodium Erythorbate - The most popular used option overall in the meat industry
    3. Cure Excellerator - Excalibur Seasoning’s customized blend of Sodium Erythorbate and Sodium Citrate that is faster acting than pure Sodium Erythorbate
    4. Encapsulated Citric Acid - This is what is typically used in making summer sausage and snack sticks to provide a tangy flavor, but it also acts as a cure accelerator

    So if you want to skip the 12 hour holding period when making cured meats between processing and cooking, simply use a cure accelerator, and get the added benefits of flavor stability and a potentially better shelf life.

    Shop waltonsinc.com for Encapsulated Citric Acid

    Shop waltonsinc.com for Smoked Meat Stabilizer

    Shop waltonsinc.com for Sodium Erythorbate

    Shop waltonsinc.com for Cure Excellerator

    Shop waltonsinc.com for Meat Additives


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  • M

    In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage

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  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

    Anyone else have thoughts?

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