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.
MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
Thanks for info.Tarp.
@tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.
As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!
I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
But we like it hotter than most people but it might not flavor it correctly.???
Will it BBQ? Smores!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!Prep Time
5 MinutesCook Time
Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.
Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.
We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.
We had our grill running at 450° and we let them cook for about 10 minutes.So, Will it BBQ?
I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!
So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder Hi-Temp Ghost Pepper Cheese
@mesbilawson That’s awesome, hope your next batch is as good as the first!
@jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!