Celery Juice and Nitrosamines

[indaswamp]

Great Info!

 

[SmokinEdge]

Long live cured meats with #1 and #2 cure. sodium erythrobate is cool too.

 

[crazymoon]

IDS, Thanks for sharing, it was very informative. I maybe looking into purchasing some Sodium E soon!

 

[daveomak]

The only question I have about adding erythorbate is......
Does it affect the botulism killing properties of nitrite since it changes the nitrite to nitric oxide... I will check into that...
Is it the nitrite or the nitric oxide that kills botulism ??? That is the question...

 

[daveomak]

Evan Brady owns CBP and is a member here....

https://butcherspantry.com/about-us/

Food Additives – Craft Butchers' Pantry

butcherspantry.com

Sodium Erythorbate is classified as a cure accelerator. What this does is cause your curing reaction to happen faster, and by doing so the color of your product remains much more vibrant for longer. This product also adds protection against fat rancidity in your product, which is an added plus. It is a must for adding to bacon by regulations, and a great addition to any liver preparations as it gives you days more of nice color.
0.05% the weight of the meat (for ground, comminuted products)
Using 0.06-0.15%:
This use level is mentioned for brine and brine injected products. Specifically for brine injected, say you plan to inject 30% of brine by weight into the muscle, well, you have a max of 500ppm allowed in the muscle. To achieve this you will have to make the brine strength stronger, so 0.15% is equivalent to 1500ppm, but if you inject only 30% the final concentration in the muscle is 450ppm in the muscle. You work like this you will maintain compliance.

1# per 2000# of meat at use level of 500ppm = 0.05%

 

[HalfSmoked]

Smokin Peachey use celery juice for his curing because of his wife's allergies.

Warren

 

[indaswamp]

The only question I have about adding erythorbate is......
Does it affect the botulism killing properties of nitrite since it changes the nitrite to nitric oxide... I will check into that...
Is it the nitrite or the nitric oxide that kills botulism ??? That is the question...

Hello Dave,
It's the Nitric Oxide that inhibits the botulism spores from growing. I looked for a link but could not find one...I read it on a meat science page @ one of the universities.

 

[browneyesvictim]

Great info! It was my understanding from my reading and study on the subject, that the nitrosamine development/formation rate was significantly far less with the use of cure #1 than cure #2. This important point and distinction was missing in this otherwise excellent video.

 

[chopsaw]

I maybe looking into purchasing some Sodium E soon!

CM , I've been using it a couple years now in hot dogs and bologna . I also add it to summer sausage with high temp cheese . Sets the color and fights oxidation around the cheese .

 

[daveomak]

I just ordered Sodium Erythorbate and Potassium Sorbate from Butchers Pantry...
I have plenty of STPP or I would have ordered more...

 

[HalfSmoked]

Peachey Thanks for the like it is greatly appreciated.

Warren

 

[indaswamp]

Another great educational video!