"Chemicals" in product use

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"Chemicals" in product use

Postby senorkevin » Thu May 29, 2014 3:51 pm

Yesterday I was told I should use sodium erythorbate, sodium benzoate, potassium sorbate, cure # 1 and phosphate in everything I make (fresh, smoked sausages, bacon, cooked salami, mortadella). Does this sound right?
I know most people don't put anything like that in their products but is it possible or just plain ridiculous?

Also he told to use my cure #1 (7% nitrite) at 0.5% in everything but I think he meant for ham in brine.
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Re: "Chemicals" in product use

Postby wheels » Thu May 29, 2014 5:48 pm

Plain ridiculous on all counts.

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Re: "Chemicals" in product use

Postby vagreys » Thu May 29, 2014 10:35 pm

Sounds like someone wants you to use lots of chemicals, buy early, and often.
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Re: "Chemicals" in product use

Postby senorkevin » Thu May 29, 2014 10:40 pm

He was saying that they are for preserving, antioxident, and for retaining water
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Re: "Chemicals" in product use

Postby senorkevin » Thu May 29, 2014 10:50 pm

There must be some benefit no?
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Re: "Chemicals" in product use

Postby wheels » Thu May 29, 2014 11:40 pm

Yes, and No; each has their place, but Cure #1 is the only one I'd class as 'necessary'

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Re: "Chemicals" in product use

Postby senorkevin » Thu May 29, 2014 11:46 pm

But to put it in everything?
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Re: "Chemicals" in product use

Postby wheels » Fri May 30, 2014 12:10 am

In that case, please re-phrase the question, what is it that you really want to know?

(It seems like we're going round in circles here: the answers won't change however often you ask the same question!)

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Re: "Chemicals" in product use

Postby senorkevin » Fri May 30, 2014 12:30 am

I was told I should add all the ingredients above into everything I produce. I thought you were saying I shouldn't add anything but cure #1 yes
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Re: "Chemicals" in product use

Postby johngaltsmotor » Fri May 30, 2014 2:39 pm

I always use cure #1 (or #2).
I have never used any of the other additives you listed. They can be useful in certain situations, but most personal use sausage makers do not need them.
Helping retain water is only a benefit if you are selling sausage and want to charge people money for added water weight.
As for the preservatives: if you are thorough in your sanitizing and rotate inventory you do not need to add them, the salt and cure are sufficient natural preservatives when used correctly.
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