Smoked Meat Stabilizer, Sure Cure, ECA



  • Smoked Meat Stabalizer and Sure Cure?

    I was wondering if I use SMS do I still use Sure Cure, and can I use ECA in conjunction with either of these product, or is ECA a cure or flavor additive? Sorry I am lost.



  • Sorry I forgot to mention I am making snack sticks out of Elk and Pork fat, using the Habanero BBQ seasoning with carrot fiber.


  • Team Blue Admin Walton's Employee

    ilxlr8u Yes, you would use sure cure and smoked meat stabilizer together. The accelerator speeds up the conversion of nitrite to nitric oxide so it doesn’t need to spend 12 hours doing that. Without sure cure it wouldn’t have anything to accelerate, it would lower pH and slightly extend the shelf life but wouldn’t help too much.


  • Team Orange

    Jonathon. I just made 50 lbs of snack sticks this weekend. Our first attempt, but we went for it. We used ECA and cure on Saturday. We got 20 lbs cooked on Saturday and the other 30 lbs cooked 24 hours later, after adding the ECA. It still taste great. Are there any concerns eating it? I never thought of it until I saw an earlier post suggesting not to do it the day before.


  • Team Blue Admin Walton's Employee

    eimalicious Nah, no worries on eating it. Your biggest concern with not cooking something with ECA right away is if it ruptured it will denature the proteins early and give you a dry and crumbly product. ECA lowers the pH so it actually makes your product more shelf-stable.


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