Sodium Nitrite
Posted: Mon Feb 21, 2005 11:36 pmI need some help with dry cure for chorizo sausages.
I have mixed a batch of 10lbs rock salt, 4oz sodium nitrite and 1llb suger and a couple of handfuls are rubbed in a short belly and these are stacked one on top of another. Next day the bellies are rotated, water drained off and two more handfulls of salt mix are rubbed in each belly.
Next the bellies are rotated and water drained, no more salt added kept for another day. Meat is washed and minced for Chorizo.
My question is:
1)Am I using the right formula and acheiving the result using the above method.
2)Nitrite turns the meat pink but the colour is light pink in between each layer and dark brown black on the exposed sides.
3) Does nitrite have a expire date? and over a length of time does its effectiveness reduce.
4)I do not get a deep red colour in the finished product. I add paprika, is colour added to Chorizo.
5)I see on ready made Chorizo labels that dextrose is added, what does it do and what quantity is added? Does it replace the suger in the rub?
6) I also see sodium ascorbate added, what does it do and what quantity is added? Doesit stop the sausages going rancid once dry and during its long shelf life.
7) Is there anyother additive need to be added to comply to regulations and to improve the product.
Where can I buy dextrose and sodium ascorbate?
9) A final question once the mixture is filled in skins and hung to dry, should smoke be introduced when the sausages are wet in the begining or half way through when they are half dried.
I have been looking at this forum sometimes and have picked up a lot of useful information. One can never stop learning
I have mixed a batch of 10lbs rock salt, 4oz sodium nitrite and 1llb suger and a couple of handfuls are rubbed in a short belly and these are stacked one on top of another. Next day the bellies are rotated, water drained off and two more handfulls of salt mix are rubbed in each belly.
Next the bellies are rotated and water drained, no more salt added kept for another day. Meat is washed and minced for Chorizo.
My question is:
1)Am I using the right formula and acheiving the result using the above method.
2)Nitrite turns the meat pink but the colour is light pink in between each layer and dark brown black on the exposed sides.
3) Does nitrite have a expire date? and over a length of time does its effectiveness reduce.
4)I do not get a deep red colour in the finished product. I add paprika, is colour added to Chorizo.
5)I see on ready made Chorizo labels that dextrose is added, what does it do and what quantity is added? Does it replace the suger in the rub?
6) I also see sodium ascorbate added, what does it do and what quantity is added? Doesit stop the sausages going rancid once dry and during its long shelf life.
7) Is there anyother additive need to be added to comply to regulations and to improve the product.
Where can I buy dextrose and sodium ascorbate?9) A final question once the mixture is filled in skins and hung to dry, should smoke be introduced when the sausages are wet in the begining or half way through when they are half dried.
I have been looking at this forum sometimes and have picked up a lot of useful information. One can never stop learning