Sodium Erythorbate

[pickledpig]

thanks

[DanMcG]

I'd also suggest that if you leave out the erythorbate, let the sticks cure overnight before smoking.
Is there a chance you could share the recipe? I'd love to see it.

[BriCan]

From one of the sites that is used in the trade as a reference

http://www.malabarsuperspice.com/ref_sodiumeryth.htm

HTH

[BriCan]

Is there a chance you could share the recipe? I'd love to see it.

Its not necessary the recipe that makes them good, it's the type/kind of meat you put into them

When running the smokehouse we would make 6 - 8 batches a week (a batch is 40 kg)

[pickledpig]

Snack sticks

910 g-lean beef
910 g-beef trim
455 g-pork trim
70 g-milk powder
44 g-salt
13 g-sugar
12.5g-paprika
10g-phosphates
6g-cure No1
4.5g-erythorbate
4.2g-medium coarse black pepper
3g-garlic powder
3g-ground marjoram
2g-ground nutmeg
1.8g-ground ginger
1g-cayenne
250ml water
22mm collagen casings

Grind SALT,CURE and PHOSPHATES to a fine powder.
Cube & partially freeze meats,mince through a 10 mm disc then a 4.5mm disc.
Combine meat and salt mixture,mix for 3 minutes in a mixer till sticky.
grind rest of dry ingredients to a fine powder.
mix these with the ice water and add to the meat paste,mix for 5 min.
stuff into casings and hang at room temp to dry.
preheat the smoker 54c
place sticks in the smoker,make sure none are touching and leave for 60min.
raise the temp to 63c and apply heavy smoke for three hours
raise temp to 71c and keep smoking for 1 more hour.
increase temp to 82c and continue smoking till core temp of stick reads 71c.
cut 20cm lengths and leave out to dry untill snap when bent.

[Jogeephus]

According to Rytec, recent studies have shown sodium erythorbate and nitrates work against each other. It is more useful in bacon since it will reduce the amount of carcinogens produced when frying bacon.

[DanMcG]

Reading your recipe I notice that the amount of erythorbate is almost 4 times the amount allowed in the states. Max would be 547ppm or for a 2275g meat block 1.244g. That is if my math is right.

Like Phil suggested, I'd leave it out

[wheels]

That is if my math is right.

Yep, it's right!

[pickledpig]

Just removed the first batch out the smoker,came out well,thanks for all the advice.If only i knew how to upload a pic on here you could see the results.

[grisell]

[---] If only i knew how to upload a pic on here you could see the results.

http://forum.sausagemaking.org/viewtopic.php?t=1610