Cure Accelerator question?
TinCupTom last edited by
Looking for clarification on the use of cure accelerators in venison summer sausage.
I have recently made 2ea 25lb batches of beef/pork (80/20) sausage to dial in my flavor profile before moving to venison summer. I made one batch with ECA, and one without. Love the tanginess the ECA delivers.
Now reading up on the smoked meat cure and the benefit of it’s use in venison sausage I have the following questions:
Is the smoked meat cure used in place of, or in addition to, the ECA?
If it is used in place of ECA, will the smoked meat cure deliver the same level of tanginess as the ECA?
If the smoked meat cure is used in place of ECA, and does not deliver the tanginess of ECA, what can I add to deliver the tanginess?
@TinCupTom I think you are talking about adding Smoked Meat Stabilizer instead of the Encapsulated Citric Acid? If that is the case then you would not want to use them together, use one or the other. The Smoked Meat Stabilizer will not offer the same level of tanginess that the Citric Acid will, it does contain ascorbic acid but it is not enough to offer a noticeable level of tanginess.
There really isn’t anything to use in place of the Encapsulated Citric Acid to offer the same level of tang. I use the Citric Acid in almost everything I do as I also love the taste it adds. So, if you are looking for that I would just go with the Encapsulated Citric Acid instead of the smoked meat stabilizer.
Now, if you were talking about Sure Cure instead of Smoked Meat Stabilizer then yes, you want to use them together as the Citric Acid will work as a cure accelerator and also adds the tanginess!
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?