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Hi can anyone tell me if there is a more common substitute for this as i am having a very hard time finding this ingredient.

Thanks

what kind of product are you planning to use it for?

i have a tried and trusted smoked slim jim recipe which requires 2.7g in a bulk of 2.7kg raw product.

Hi have a look in the FDA handbook downloadable

http://forum.sausagemaking.org/viewtopi ... 57b4db4dff

P35 shows sodium erythorbate as a cure accelerator and as such is replaceable by sodium ascorbate which is (or was) available from Holland and Barret.
This is assuming that it used as an accelerant in your recipe.

Jim

It gives me no idea what the purpose of this ingredient is ,all i know it is a very small amount and it is the only thing keeping me from completeing this recipe ,im no good at chemistry so i would imagine the substitute you mentioned will do the same,only one way to find out.

Thanks again

I agree with Jim - use sodium ascorbate:

http://www.jgsupplements.com/products/S ... oz%29.html

HTH

Phil

Have you tried the recipe with it omitted entirely?

no i have not dave

If you can't find neither erythorbate nor ascorbate, ordinary ascorbic acid (vitamin C) will do. You can even use pills crushed in a mortar.

It serves several purposes:

* Preservative
* Accelerates curing
* Antioxidant
* Prevents rancidity
* Preserves red color

(some of these properties are connected to each other)

What are you trying to make?

grisell wrote:If you can't find neither erythorbate nor ascorbate, ordinary ascorbic acid (vitamin C) will do. You can even use pills crushed in a mortar.

Preferably not the blackcurrant flavoured pills.

OTOH, it might be interesting...

Martin/

Im trying to make a batch of smoked slim jims,got everything except this one ingredient that is proving elusive.

I'd use cure #1 in these, and assuming I did, not worry about omitting the sodium erythorbate.

If you want any help calculating the correct amount of cure #1, please post back with the total meat weight.

Phil

Thats where the confusion sets in as the recipe allready calls for cure No 1 aswell as the sodium erythorbate ,the total raw meat weight is 2275g

Just leave the erythorbate out.

Phil