bacon cure question

Air dried cured meat and salami recipes

Postby johnc2 » Sun Mar 25, 2012 5:24 pm

Sodium Erythorbate seems to be the antioxidant of choice here in the US, I use it at the recommended rate of 25% of the sodium nitrite. I only had a problem the first time when I used too much, left a slight bitter taste.
johnc2
Registered Member
 
Posts: 8
Joined: Sun Apr 20, 2008 10:03 pm

Postby wheels » Sun Mar 25, 2012 6:41 pm

550 ppm sodium ascorbate or sodium erythorbate (isoascorbate) is required in US commercial bacon.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby Dogfish » Sun Apr 01, 2012 12:45 am

I'd bet the garlic powder is treated with some sort of chlorine bleach that gets raised by the ascorbic acid.
Dogfish
Registered Member
 
Posts: 472
Joined: Fri Dec 16, 2011 7:40 pm
Location: Central Alberta/Vancouver Island

Previous

Return to Recipes for cured meats

Who is online

Users browsing this forum: No registered users and 5 guests