snack stick recipie question

Discussion in 'Sausage' started by davef63, Feb 20, 2010.

  1. davef63

    davef63 Smoke Blower

    id like to try this recipie: Sticks.pdf
    what the heck are phosphates? any substitutions?
    and what is sodium erythorbate is that just salt?
    has anyone tried this one? and did you like it?
    as always thanks in advance.
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Phosphates are used to retain moisture and aid in binding the meat proteins for a better texture.
    The sodium erythorbate I think is used to quickin the cure time or cure reaction with the meat.
    I use the phosphates in a lot of my sausages, but always leave out the erythorbate and cure alittle longer.
    I use Len Poli's recipe's quite often, with good results.
  3. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    From wickipedia:

    Sodium erythorbate (C6H7NaO6) is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrate reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316[citation needed].
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    YEA What Dan said for he is the sausage guru round here. When I have made them I just used a package of spices.

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