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Mikey P's BBQ
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Joined: 15 Sep 2009
Posts: 154
Location: SW Oh-io
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 Posted: Aug 07 2012 Post subject: Questions about a Recipe |
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I have a recipe for some sausage that calls for "phosphates" and "Sodium erythorbate". I cant find these anywhere locally and wondered if there was any substitutes or could be left out without any ill sideffects.
Thanks guys! |
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Aug 08 2012 Post subject: Re: Questions about a Recipe |
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| Mikey P's BBQ wrote: | I have a recipe for some sausage that calls for "phosphates" and "Sodium erythorbate". I cant find these anywhere locally and wondered if there was any substitutes or could be left out without any ill sideffects.
Thanks guys! |
Most home sausage makers do not use chemicals like that, it can be done without it, but you should educate yourself to the uses of these items, and general safety and sanitation before doing any cured/smoked meats.
Sodium erythorbate can be omitted, but it will take longer for the cure to do its work. All it really does is act like a shortcut so sausage can go from stuffing to smoking without the wait. it accelerates the the cure process.
Phosphates act as a moisture retention aid.
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Kevin P
BBQ Super Fan
Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California
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| Posted: Aug 08 2012 Post subject: Re: Questions about a Recipe |
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| Mikey P's BBQ wrote: | I have a recipe for some sausage that calls for "phosphates" and "Sodium erythorbate". I cant find these anywhere locally and wondered if there was any substitutes or could be left out without any ill sideffects.
Thanks guys! |
Harry had it right. Unless you're going into commercial production & sales of meat products, those two ingredients are hardly necessary for the home sausage maker.
Both phosphates and sodium erythorbate play an important role in commercially produced meat products. They speed up the cure and prolong shelf-life AND keep the product visually appealing—all important factors commercially.
Kevin |
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Mikey P's BBQ
BBQ Fan
Joined: 15 Sep 2009
Posts: 154
Location: SW Oh-io
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| Posted: Aug 08 2012 Post subject: |
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Thats what I was wondering. I'm planning to mix this recipe up on thursday night and smoke on saturday morning. Hopefully my thought up electric UDS will work well 
Will that be enough cure time before smoking? |
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Aug 09 2012 Post subject: |
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| Quote: | | Will that be enough cure time before smoking? |
I just let mine cure overnight, but never more than 24 hours.
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