Amesphos question

[Winterrider]

Making some Red barn summer sausage and was going to use Amesphos. Is it all right to mix in and let set overnight or does that need to be smoked/cooked shortly after the stuffing? I won't get a chance to smoke until tomorrow (pending rain foercast) so if can't leave, I will use NFDM.

This specifically

 

[Brokenhandle]

Watching, and hoping to learn more myself!

Ryan

 

[zwiller]

Pretty knowledgeable of STPP but have not used it in sausages yet but do not recall any special requirements like that. My vote is you are safe to rest overnight.

 

[thirdeye]

I've used AmesPhos in sausage with Cure #1 that I stuffed into hog casing. I generally grind and mix ingredients one day, and stuff the next day, let dry and smoke. I would assume there is no difference when making summer sausage. Also, I add AmesPhos to my daveomak injectable ham cure, and the meat is bagged for 2-weeks before smoking.

Phosphates don't dissolve well in the presence of salt. So, dissolve sodium phosphate in cold water and mix it into the meat first. Mix very well, then add your other ingredients.

 

[SmokinEdge]

Thirdeye has you covered. You are good to go, but just like he said dissolve the phos in cold water and mix in first.

 

[Winterrider]

Thank you thirdeye and SmokinEdge , that was my plan to dissolve first.

 

[Hazer67]

What does the addition of this do to the finished product?

 

[SmokinEdge]

What does the addition of this do to the finished product?

Retains moisture so the sausage is juicy.

 

[indaswamp]

Yep. They got you covered. You can rest overnight after adding phosphates. Amesphos will dissolve in cold water, but for those using STPP, it does not dissolve well in cold water. Best to use warm water about 100*F. Dissolve STPP in water then add some ice to cool down to add to meat paste.

 

[indaswamp]

Retains moisture so the sausage is juicy.

Phosphates will also raise the pH of the meat paste and act as a buffer. I know STPP has a pH of 9-10 and SMHP has a pH around 8-9. Not sure what the pH of Amesphos is though.
I can get STPP easily available from a local butcher supply house. 5# for $12 bucks. So that is what I use.

 

[DanMcG]

Making some Red barn summer sausage and was going to use Amesphos. Is it all right to mix in and let set overnight

If you mix it and stuff it then let it set overnight you're fine.
Mixing and hoping to stuff the next day might be problematic as the phosphates tend too bind the meat making it unstuffable without adding water and more mixing.
At least that was my one time experience.

 

[indaswamp]

If you mix it and stuff it then let it set overnight you're fine.
Mixing and hoping to stuff the next day might be problematic as the phosphates tend too bind the meat making it unstuffable without adding water and more mixing.
At least that was my one time experience.

When I have done it, I mix salt, seasoning, and phosphate into coarse grind thru 12 or 16mm plate, then the next day grind fine, mix for protein extraction then stuff.

 

[Brokenhandle]

Yep. They got you covered. You can rest overnight after adding phosphates. Amesphos will dissolve in cold water, but for those using STPP, it does not dissolve well in cold water. Best to use warm water about 100*F. Dissolve STPP in water then add some ice to cool down to add to meat paste.

So is amesphos and sttp the same thing basically or do the same thing? I'm sure I've heard or seen the answer before but have forgotten.

Ryan

 

[DanMcG]

Yes, they are all proprietary blends of sodium triphosphate's and they all do basically the same thing.

 

[indaswamp]

So is amesphos and sttp the same thing basically or do the same thing? I'm sure I've heard or seen the answer before but have forgotten.

Ryan

Food grade phosphates are graded on their water holding capacity. Amesphos is the highest. STPP is a little lower, but works very well.

 

[rc4u]

i use this
on amazon

• Locks in juices in meat or seafood
• Use in sausage making, competition BBQ, or at home
• Premium European Blend of food grade phosphates
• Increases yield by as much as 10%
• Dissolves easily; remains stable over a wide pH/temperature range
  

 

[rc4u]

use to brine or inject or mix in sticks or sausage.. if ya use it try brining one pork chop n not the other grill n check it out..

 

[Winterrider]

DanMcG ,I did stuff the same day and left overnight. Thanks Dan !

 

[thirdeye]

So is amesphos and sttp the same thing basically or do the same thing? I'm sure I've heard or seen the answer before but have forgotten.

Ryan

Food grade phosphates are graded on their water holding capacity. Amesphos is the highest. STPP is a little lower, but works very well.

Just in case some have not made the connection.... Joe Ames was the guy behind the FAB line of competition BBQ injections. They were among the early injection mixes that utilized phosphates, MSG, some soy products an other spices. Fab-B was the first commercial beef injection I tried out, and I think it's safe to say that it was an influence on the numerous injections on the market today. I don't remember when AmesPhos came on the scene, but The Ingredient Store has a good write-up explaining it usage, and lists the range of amounts that can be used. In their early years, you could email or call with questions and Joe would be the guy that would answer them.

 

[SmokinEdge]

Ph’s aside they are all basically the same and do not readily mix with salts in powder form. This is what I use.