Seasoning & Additives 105 - Common Additives


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    Seasoning and Additives

    Seasoning and Additives 105 - Common Additives

    Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    Liquid Smoke
    Liquid Smoke

    What Are Additives?

    Additives refer to any ingredients added to your product that serve a function other than taste. The reasons for adding this can be moisture retention and yield enhancement, cure acceleration, color enhancement, meat binding just to name a few. Familiarity with these products can help you make a better product and might ease some of your concerns when reading ingredient labels on store-bought packages.

    Moisture Retaining Additives

    Additives with moisture retaining properties include Cold Phosphate, Corn Syrup Solids, Dairy Blend and Sodium Tripoly Phosphate. These products are designed to allow the meat to more effectively bond the water so that it stays in the product during the cooking process. This will give you a finished product with more moisture and is especially important in products with a lower fat content. These products also act as yield enhancers as the more water that is bound up in the product the more volume and weight it will have. For the beginner who wants to use one of these products, I would recommend Cold Phosphate, just be sure to check the ingredients on the seasoning you are using first to ensure that it does not already contain phosphates, as adding too much phosphate can give your product a soapy flavor.

    Cure Accelerator

    Cure accelerators interact with the cure in a way that speeds up its conversion from Nitrite to nitric oxide gas and allows you to go directly from stuffing to the smokehouse. When these are used you do not need to hold your product overnight to allow the cure time to work. Cure Excellerator from Excalibur and Sodium Erythorbate are cure accelerators that have minimal if any, the effect on taste. Encapsulated Citric Acid acts as both a cure accelerator and a pH reducer, it is what gives meat snacks that nice tang. Smoked Meat Stabilizer should be used mostly with wild game and should not be used in a cover pickle, as it will gas out rapidly and create a dangerous cloud of gas, it should not be used in products that you are adding water to assist in mixing. just mix it in when making sausage or snack sticks and it will kill bacteria faster than it can reproduce. For the beginner, I would recommend encapsulated citric acid.

    Liquid Smokes

    Liquid Smokes are popular color enhancers that are sprayed on during the smoking process to give meat the nice smoked appearance. Two common types of this are C-10 and Supreme Smoke and are often used with Hams, Bacons or any other smoked whole muscle meat. Pn-9 Liquid smoke is another type that has a neutral pH but really should only be used in a smokehouse that can atomize it for spraying. Cures also have a coloring factor but we will get into that in later videos.

    Meat Binders

    Meat Binders like Soy Protein Blend and Sure Gel contain some protein which will make protein extraction more efficient as more of it will be available. The Soy Protein blend has a grain or cereal like appearance and will look like oats if you soak it in water but it will dissolve into your product so it will not leave any noticeably different consistency. Both of these have allergens in them though so you need to be somewhat careful with that. Carrot Fiber is a binder that is able to hold 26 times its weight in water, is allergen free, inexpensive and imparts very little if any, taste into your cooked product. Any of these products are going to improve the texture of your finished product.

    Shop waltonsinc.com for Additives


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  • R

    Any idea of brand on the “brown” ones? I used to be able to buy them from my local butcher but he has since stopped selling them. Or where to purchase?

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  • E

    @ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.

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  • Another way is with a digital gram scale. 1 ounce = 28 grams. 6 oz = 168 grams. 168 ÷ 100 = 1.68 grams per pound.

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  • @meatmadam
    You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!

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  • M

    Thank you Austin, looking forward to try it with my new vacuum tumbler! As the tumbler does not allow for 24 hours of tumble ( dial cannot be set longer than one hour )what is recommended for doing a ham?

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  • @meatmadam
    If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.

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