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Sodium Erythorbate/Cure Excellerator
Photos were posted when you asked, did you not see the post? You told me to smoke 2 sausages, 1 with SE and 1 without, then told me, and I quote ("In the final product as color and texture you will see no difference") There is a huge difference in the 2 sausages. That said, I'm not sure... -
Sodium Erythorbate/Cure Excellerator
Hmmm, you said earlier in this thread... "Erythorbate doesn’t work that fast. It’s really not a mix stuff and smoke product". -
Featured Texas Hot Link Sausage QView (Hot Gut)
Way to hammer out the details!! Hot Guts look amazing!! And goes good with mustard I see :) -
Kitchen Aid mixer meat grinder
I have one and sometimes us it for breakfast sausage. They work well if you are not in a hurry or grinding up small batches. Clean up and storage is is easy, I just put mine in the dishwasher. keep it cold, it's small and will heat up quick. It is a good start into sausage making and like you... -
Walk temp up in Sous Vide?
You will like the pid control if you go that direction, very accurate. indswamp is very knowledgeable with them and I would link him to this thread but don't know how. :D @indaswamp -
Walk temp up in Sous Vide?
When I use one, I bring my sticks up to 140* or so in the smoker and let dry (I like mine wrinkly). I then set my sous vide to 160*f, drop in the product (inside a zip lock bag if possible) and remove as soon as sausage reaches 155*f. Summer like sausage same thing only I don't let dry in the... -
Garlic Kielbasa
Looking good!! I like finishing mine at 155*f as well. Thanks for the recipe and congratulations on the new smoker. -
Jimmy Dean regular Premium Pork sausage, breakfast clone by Dave in AZ
Thanks Dave, I did try this recipe stuffed in sheep with excellent results!! -
Sodium Erythorbate/Cure Excellerator
If you are making ready to eat sausages, summer sausage, snack sticks, etc..., I typically add sodium erythorbate with my dry mix then add cure with liquid at about 8% with no problems. -
Sodium Erythorbate/Cure Excellerator
Nice, did your homework I see. -
Help with shrinkage difference
Hey everyone, I pulled some summer sausage last night and had a bit of a surprise. I normally use my own recipes but this time, decided to try PS seasonings. The sausage on the right is the #765 honey barbecue and the one on the left is #764 bloody mary mix. They were both processed in the same... -
Sodium Erythorbate/Cure Excellerator
The sausage on the left I made with SE last week, the one on the right was in 2018 without, both with clear casings and I've used the same recipe for years. Have you done it both ways? I don't care for a pissing match either but, I am a little surprised that you have extensive experence of... -
Sodium Erythorbate/Cure Excellerator
lol, The reason I started using SE years ago is because I can go strait to the smoker and the color is very much enhanced. Home work for you, use it before you post and see the difference. You said "Only makes sense in dry curing" and "doesn't work that fast" Where did you read that? Go to any... -
Sodium Erythorbate/Cure Excellerator
that is exactly what it is used for, to be able to smoke meats right after stuffing. It works that fast. (Here is Sausage Makers directions of the bottle I use.) A common ingredient used in sausage making and meat curing for accelerating the breakdown of sodium nitrite allowing you to smoke... -
Sodium Erythorbate/Cure Excellerator
I mix it in with my spice mix, then add cure, with water, at the end of the mix. I don't care much for the sour taste of incapsulated citric acid so don't use it much. -
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SS fail
I know a commercial producer that sets his water vats at 170* and poaches his sausages in them to finish. His products are very popular. I'm not sure why it wouldn't work in a sv, maybe the length of time in the bath??? I know the product isn't in the water long. -
SS fail
Do you have photos of them coming out of the smoker or any InSite on what they looked like before putting them in the sous vide? what did the ground meat look like when you started? was it mushy? Some distributers inject cheap ground beef with brine or water to make it fuller, not a good recipe... -
Sticks for hanging sausages in smoker?
Lol, I think the reason Masterbuilt smokers are so popular is that they are easy to modify and kind of fun to do so. It reminds me of my Jeep, without mods. it's not much of a vehicle but you can do all kinds of things to improve it. Masterbuilt smokers are horrible out of the box but start...
