Do i have to smoke right away

Discussion in 'Sausage' started by charcoal junkie, Mar 14, 2014.

  1. charcoal junkie

    charcoal junkie Smoking Fanatic

    My plans for tomorrow are to make some Brats. If I use sodium erythorbate do I have to smoke right away? Plan on doing regular smoked and some with cheese. They both will have cure in them but I plan to use the sodium erythorbate in the ones with cheese. The plain ones will be mixed tomorrow but smoked Sunday and would like to do both the same day. Maybe I should mix them tomorrow but not stuff till Sunday but I have read the added cheese will mess with pigment of the meat. Any suggestions would be helpful.
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Sodium erythorbate (C6H7NaO6) is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrate reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316.[2] The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh (such as ingredients for fresh salads) and as food processors have responded to the fact that some people are allergic to sulfites.[3]

    Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn.[4][dead link][5] [6]An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth.[7] It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.[7]





    I cant answer and have never used sodium erythorbate before but it sounds like its for fast curing. Cure only takes about 4 hrs but with larger processors who process in larger bulk probably use it to speed up their production. This is just my 2 cents

    How did it come out
     
  3. charcoal junkie

    charcoal junkie Smoking Fanatic

    Didn't get them made hopefully this weekend.
     

Share This Page