There was discussion in another thread that turned to sodium erythorbate (NaE) being used in a dry rub with cure #1. There are some dry rub cures out there that contain both. One from Waltons and one from Backwoods and I’m sure others. Many of the top shelf sausage mixes also contain NaE but as far as I can tell these don’t contain cure #1 but some may.
At any rate, I posted that I had started an experiment yesterday dry curing 3# of CRS that are about 2”x2”x5ish inch. I used my basic cure mix recipe but added .05% sodium bicarbonate (baking soda) and .05% NaE. Initially I said I would let them cure 10-12 days then do a cut shot, but then I thought since this is an experiment I will cut one and cook it today at 24hrs for reference, then one at 5 days then the rest at 10 days. I will post pictures of each and post as we go along.
Stay tuned if interested. First cut shot coming in about 2 hours.
Thanks for stopping by.
At any rate, I posted that I had started an experiment yesterday dry curing 3# of CRS that are about 2”x2”x5ish inch. I used my basic cure mix recipe but added .05% sodium bicarbonate (baking soda) and .05% NaE. Initially I said I would let them cure 10-12 days then do a cut shot, but then I thought since this is an experiment I will cut one and cook it today at 24hrs for reference, then one at 5 days then the rest at 10 days. I will post pictures of each and post as we go along.
Stay tuned if interested. First cut shot coming in about 2 hours.
Thanks for stopping by.