Using Cure Accelerators In Making Sausage
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?
- Smoked Meat Stabilizer - One of the easiest options for homemade sausage, but it cannot be used in pickle or brine
- Sodium Erythorbate - The most popular used option overall in the meat industry
- Cure Excellerator - Excalibur Seasoning’s customized blend of Sodium Erythorbate and Sodium Citrate that is faster acting than pure Sodium Erythorbate
- 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.
@Ernie I don’t have a particular recipe but I did make brats with ‘The Sausage King of Walla Walla’ using Walla Walla Sweet Onion juice. He was a notorious sausage maker in my area and only made one type…Sweet Onion. For small batches he would grate or mince the onions fine and squeeze out the excess water and use that for flavoring. Larger batches he would source the liquid from processors.
I would suggest using one of the Excalibur brat seasonings as a base and play around with the juice.
very nice, you look a little twisted lol