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.
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.
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.
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.
Jonathon,
On the ECA subject, I’m ready to mix up some sweet lebanon bologna. ECS will be last add in b4 stuffing. But how do I introduce the ECS just sprinkle around the best I can or should it be mixed with water b4 adding the meat mixture. Thanks for any advice on this.
Jonathon said in Smoked Meat Stabilizer, Sure Cure, ECA:
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.
5BADDAYS the ECS is ECA right? And yes, I like to just sprinkle it on as the mixer is running, it shouldn’t be take more than just a couple of seconds to get it all in there and then let it mix for another 60 seconds or so. You do want to be careful not to drop it down the sides of the mixer though as there is a possibility of it getting trapped in a pocket at the bottom where it will not get mixed in well, so make sure you are sprinkling it in on the top of the meat.
Jonathon,
Thanks for response, and the great tips re down the side of mixer. I never would have thought of that.
Thanks
5BD’s
with Smoked Meat Stabilizer when do you add it in your mixture, is it like ECA the last minute of mixing before stuffing ??
When you only use sure cure and no accelerator how long can you keep the sausage in the refrigerator before smoking ???I know it a minimum of 12 hours
dlvigil i was wondering the same thing. I made some snacks sticks this past weekend. I added it the last 60 seconds like eca and it worked out ok. Not sure if it was correct or not.
dlvigil I responded in the other post but so that everything has all the information. No, with Smoked meat stabilizer you just need to not add it directly to water, you can add it with the other ingredients. The reason being is it is not encapsulated and it is not the same ingredients. Now, the downside of that is it does not give as much of a tang as the ECA does. 24 is fine though much past that you might start having casing issues like case hardening or splitting. Also, you shouldn’t mix then hold meat and then stuff as the meat will set up and be too har don the sausage stuffer.
Just wondering when do I mix in the sure Gel Binder ? Is it when I mix the seasoning into the meat before I grind the meat or during the mixing of the meat ??
Ok. I watch the videos and done some sticks, summer sausage, Hot dogs, and Brats. But here is my question I bought binder but what do you use it in? I been listening to the podcast and I think I needing to used it in my sticks and summer sausage.
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