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.
@mcmillenbr Need some more details. 5 pound batch? How much water are you using? I have never had water run out.
I tried making snack sticks for the second time. This time I added citric acid for some tang. The mix never got sticky and when I stuffed the casing it was not smooth and the water seperated and ran out on the counter top. The meat was like little seperated lumps in the casings. After cooking, they tasted good, but the texture was like compressed saw dust.
Do you have a recipe to share?