Smoked meat stabilizer?
When and how is the smoked meat stabilizer used??? I seen it in a video and ordered some and now can’t seem to find the video that explained its use ??? Any help or direction to a video explaining would be greatly appreciated. Peace
@angel4us I found the video describing accelerators. I’ve been using encapsulated citric acid and sure gel or carrot fiber with my summer sausage/snack sticks with fabulous results… my question is can one use ???smoke meat stabilizer in place of eca or in conjunction with eca??? And does smoked meat stabilizer add smoke flavor ??? And how much smoked meat stabilizer is used per pound ??? Besides summer sausage and snack sticks when else would one use smoked meat stabilizer??? With fresh sausage like German or polish or bratwurst ???
Smoked Meat Stabilizer is used in smoked and cured sausages (i.e. snack sticks, summer sausage, etc.) only. You do not want to use this in a fresh sausage, and not in a cured product that uses a brine (i.e. ham or turkey).
You could use it in other smoked and cured sausage like a german, polish, kielbasa, etc. Most commonly would be snack sticks and summer sausage though.
Usage is at 2 ounces per 25 lb of meat. (measuring per pound is 0.08 ounce, which is really hard to measure for individual pound increments, so hopefully you are making a decent size batch)
It does not add smoke flavor. “Smoked” is in the name just because it is used for smoked and cured sausages.
You can use smoked meat stabilizer in place of ECA for the cure accelerator properties. It would not end up with the same level of tangy flavor that ECA provides though. If you add both, it might make things a bit tangier though, since smoked meat stabilizer has some ascorbic acid and sodium citrate in it. I will try to find out exactly what to expect on the tangy flavor and pH level changes with smoked meat stabilizer and respond again though.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.