glen I would second this. We make several no sugar products in our plant and i would say this should be fine. Andrew B. I would run with the current salt content. If its good 5lbs will be gone quick and if its not well its only 5lbs and the next batch can be tweaked!
erich52 I’ve never seen that happen before but I suppose it is possible. How clumpy are we talking about? As long as it was thoroughly mixed in with the meat I would imagine not as the clumps would break down. Now, if you are saying it created two big lumps and was never distributed through the meat then yes, it might prevent the nitrite from being evenly distributed through the sausage.
Papa Al You should inject the Hams first and then vacuum tumble it for the best dispersion of the cure and seasoning. If you are wanting to speed the curing process you should still add a cure accelerator like Sodium Erythorbate and hold it overnight, this will give you the best color to your ham. You could inject with cure and sodium erythorbate, tumble and then go straight to the smokehouse but we would recommend holding overnight to let the cure work in the meat and “burn” it a nice pinkish color. You can add a meat stabilizer but it’s not necessary. Check out our youtube ham video for more tips at https://www.youtube.com/watch?v=5awR77SQmbg
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