correct use sodium erythorbate in sausage mix and wet brines

[DEERMAKER]

Just as the title reads, any correct info appreciated
Would like the education
for example
I currently dissolve in h2o, along with pink cure and add to mix
Correct amounts, correct use thx in advance

 

[SmokinEdge]

.05% to meat weight (.5g/Kg)

Also I add it last as an ingredient and would not mix it directly with cure #1 in H2O. Erythorbate is a great preservative but it does also act as a cure accelerator.

 

[DEERMAKER]

.05% to meat weight (.5g/Kg)

Also I add it last as an ingredient and would not mix it directly with cure #1 in H2O. Erythorbate is a great preservative but it does also act as a cure accelerator.

Can it be used in liquid brine

 

[DougE]

I'd be inclined to think that if you are injecting the meat with it, it would be fine, but maybe not in a cover brine.

 

[SmokinEdge]

I use it in all of my injection brining, but would be very counter productive in a cover brine because the SE will burn up the nitrites before they could fully penetrate the meat.

I have used it in dry brines (dry rub) and everything has always cured fine up to 2” thick. Cover brines work much slower.

 

[zwiller]

I use all the time and works great. ONLY have injected tho (Omak style cure + SE). Doubt cover brine would fully cure. Color is better and flavor gets a bump too but still cannot describe exactly what it does which is kinda odd for me.