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Using Sodium Nitrite (250) and Sodium Erythorbate (E316) in fresh sausages

post #1 of 10
Thread Starter 

Hi,

 

Could someone advise me on the use of Cure # 1 and Sodium Erythorbate in sausages please?

 

I am making fresh sausage but need to hang there in room temperature (for about 3 - 4 hours) and let the casings dry up before packaging them. I will vacuum pack the sausages and intend to refrigerate them for later consumption. I need the vacuum pack to last for few weeks without spoiling, because freezing the sausages isn't an option for me.

post #2 of 10
What is your recipe.... fresh sausage is usually stuffed and refered without drying the casings... no smoke, no nitrite, just meat and spices... nitrite (cure #1) may be added for color and flavor...... Fresh sausage is usually only good for 3-5 days in the refer and vacuum packing does not increase that "shelf" life.... and if you did dry the casings, wrapping in plastic and referring, negates the drying process and gets the casing wet.....

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 nitrite 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.[2] The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh (such as ingredients for fresh salads) and as food processors have responded to the fact that some people are allergic to sulfites.[3]
Edited by DaveOmak - 6/19/14 at 5:51am
post #3 of 10

I would not do that.  When preparing fresh sausages I refrigerate or freeze them immediately.  Vac pac, sodium erythorbate and nitrite will slow spoilage down by a few days but not weeks.  If you can't freeze them, poach them bringing the IT to around 145, then vac pac and they should last for a while in the fridge.  Then throw them on the grill or give them a bit of sizzle on the frying pan.

post #4 of 10
Thread Starter 

Thank you for replying and responses.

 

In terms of bringing the internal temperature up. I thought about drying it in oven (at 50 degree celcius) for few hours, and then vacuum pack them. Will these increase the shelf life of the sausages without freezing them down. What is the general rule of thumbs here? I was told that drying sausages in oven at 50 degree celcius is considered as "COLD SMOKING", and should use Cure # 2 (nitrate & nitrite) if doing so. Yes?

 

In terms of adding E250 and E316, could I add them both in fresh sausages or just one of them will be sufficient? I suppose only E250 has preservative effect on preventing botulism, while E316 just to slow down oxydization in meat?

 

I am new to smoking sausage thing. If i were to cold smoke at 50 degree celcius, what is then the shelf life of the sausages?

 

Much appreciated!

post #5 of 10

Again, what you are proposing makes little sense.  Cure 2 is used to dry cure fermented sausages over an extended period of time.  Both the fermentation and drying phases must be carried out in a controlled environment.  Smoking at 50C is not cold smoking, it's not even warm smoking, but in the hot smoking range.  Cold smoking is not intended to cook the sausage. 

post #6 of 10
May I suggest you follow a proven recipe..... You seem to have some "misinformation" that is not safe for sausage making...

Len Poli knows his stuff and his recipes are very good......

http://lpoli.50webs.com/Sausage%20recipes.htm#FRESH
post #7 of 10

I agree with Dave.  But if you want to continue in this great hobby, I would suggest you get a copy of Home Production of Quality Meats and Sausages by Stanley Marianski.  I have  at least a dozen books on the subject and this is the best all-round manual available.  It has not only recipes but a lot of the technical info that will explain the processes involved.

post #8 of 10
Thread Starter 

Thank you for your responses.

 

When I travelled to Taiwan, I observed of how they made the traditional taiwanese sausage. I was exchanging conversations with the maker, was quite intrigued by the Taiwanese method as it is not how I would classify as "fresh sausage" nor "dry sausages". And I am not even sure it belongs to the "semi-dry sausage" category. I would describe the process to you, in the best words I can, I hope it sheds some light.

 

1. they processed the pork at their butcher room, denude and grind the pork

2. seasoning and mix the mince

3. stuff with natural casings

4. let stuffed sausage stand in cool temp room until casings are dried

5. send the sausages into a low temp bake oven and "bake" (according to the direct Taiwanese translation) the sausages at 50 degress celcius for 8 hours. The difference here is they didn't use smoke woods or anything, simply just "bake" dry the sausages

6. once after 8 hours, pulled the sausages out of the oven, and leave the "baked" sausages (sausages at this stage has lost some moisture and are slightly wrinkled on the appearance) to cool, and then they package them.

 

these sausages are of course need to be cooked before serving.

 

I have talked to a few local Taiwanese sausages makers, some said they put Cure #1 in the meat mix, but some claim they don't. Now, in Australia, the food temp danger zone is btw 5-60 degree celcius.

 

I wasn't too sure if I could use the technique that they told me, as in low temp "bake" the sausage at 50 degree celcius for a period of long time. I am not sure if even the internal temperature of the sausage would to be above 60 degree celcius if "bake" at 50 degree celcius.

 

I am made fresh sausages before, and I have done extensive research on smoked sausages (continental style I suppose), but have never encountered the Taiwanese way... hence the wonders, and quite intrigued to find out more about it in the western practice.

post #9 of 10
Thread Starter 

Thanks Dave,

 

I looked through them, very good and impressive indeed. Much appreciated your reference.

post #10 of 10

Jonathan, that Taiwanese process definately got me interested.  Please keep on posting as your research progresses.  I'm always interested in all traditional sausage making techniques. 

Best,

Szynka

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