Is too much sodium erythrobate dangerous?

[davidbo]

I dry cured a slab of belly using sodium erythrobate as an curing accelerator along with sodium nitrite. I had never used this before and the recipe called for 3.2g/kg which I found out later is likely too much. From what I've been researcing it was probably supposed to be .32g per kg of pork. I had already made it and tried a few slices before I discovered the likely error and it was very good, and froze the rest.
My question is would it be OK to eat the rest or should I pitch it and try again? Unlike sodium nitrite, apparently sodium erythrobate doesn't have the same health issues, but I still would like to ask the pros what they would suggest.
Thanks in advance as always.

 

[Coreymacc]

I don't really know about the saftey issue but i have to ask why you used an accellerator? Belly needs to sit for up to 2 weeks to cure fully.

Accellerator is used so you can smoke the same day as cure.

More info needed
Corey

 

[indaswamp]

No... erythrobate is a derivative of vitamin C. It won't hurt you.

 

[SmokinEdge]

I dry cured a slab of belly using sodium erythrobate as an curing accelerator along with sodium nitrite. I had never used this before and the recipe called for 3.2g/kg which I found out later is likely too much. From what I've been researcing it was probably supposed to be .32g per kg of pork. I had already made it and tried a few slices before I discovered the likely error and it was very good, and froze the rest.
My question is would it be OK to eat the rest or should I pitch it and try again? Unlike sodium nitrite, apparently sodium erythrobate doesn't have the same health issues, but I still would like to ask the pros what they would suggest.
Thanks in advance as always.

You are fine. Sodium erythorbate is the sodium of ascorbic acid which is vitamin C.

The in going should be 0.4-0.5% so yes it should be 4-5grams per Kg, you are fine safety wise but may have compromised your cure nitrite. The meat is fine though just cook before eating.

I use about the same as cure 1 with erythorbate in dry cured (2.5g/Kg ) and it cures just fine.

 

[davidbo]

I don't really know about the saftey issue but i have to ask why you used an accellerator? Belly needs to sit for up to 2 weeks to cure fully.

Accellerator is used so you can smoke the same day as cure.

More info needed
Corey

I used the cure from this video. After one week in the fridge I gave it 24 hours of sous vide followed by 4 hours in the smoker with apple wood. The cure penetration was 100% and the test slices were very good. I have the sodium erythrobate so I'll probably continue to use it...just a bit less.

 

[davidbo]

You are fine. Sodium erythorbate is the sodium of ascorbic acid which is vitamin C.

The in going should be 0.4-0.5% so yes it should be 4-5grams per Kg, you are fine safety wise but may have compromised your cure nitrite. The meat is fine though just cook before eating.

I use about the same as cure 1 with erythorbate in dry cured (2.5g/Kg ) and it cures just fine.

So 3.2gm/kg, along with the 2.4gm/kg of cure #1, is correct, or is that combined? That's the amount I used and maybe it was correct after all. I haven't used sodium erythrobate before so I'm still learning here. I did cook the bacon thoroughly with no problems and it was very good.
Thanks for the reply!

 

[SmokinEdge]

So 3.2gm/kg, along with the 2.4gm/kg of cure #1, is correct, or is that combined? That's the amount I used and maybe it was correct after all. I haven't used sodium erythrobate before so I'm still learning here. I did cook the bacon thoroughly with no problems and it was very good.
Thanks for the reply!

The erythorbate you used at 3.2g/Kg is low but correct within the guidelines. You have no worries.

In a dry cure I just choose to cut the erythorbate back because it does act as a cure accelerator, but what you did is fine and if your bacon cured all the way, that doesn’t surprise me either, it’s a safe ingredient.

 

[Redicans]

The Knowledge on this site always amazes me. I have no idea what you guys are talking about as I have never went down that road but I love when someone asks a question and they get in depth detailed answers!!

 

[SmokinEdge]

The erythorbate you used at 3.2g/Kg is low but correct within the guidelines. You have no worries.

In a dry cure I just choose to cut the erythorbate back because it does act as a cure accelerator, but what you did is fine and if your bacon cured all the way, that doesn’t surprise me either, it’s a safe ingredient.

There is a lot of misconceptions about sodium erythorbate out there. A lot of people Think that it is some kind of instant cure accelerator, which it’s not. I’ve proven that in my own testing with dry rub meats. It may well accelerate the transformation of nitrite into nitric oxide generally , but it does not change the acceleration with dry cure over days.

I use SE because of its antioxidant qualities which help stay the meat flavor over time if frozen, plus the added point of depleted nitrite in the meat, all good things. It also helps hold the cure color over time, which is another benefit. SE is a good and safe ingredient for all curing, I use it in almost everything.

 

[DougE]

It may well accelerate the transformation of nitrite into nitric oxide generally , but it does not change the acceleration with dry cure over days.

May well speed things along in a pumped brine as is done commercially, since the cure and erythorbate are all throughout the meat.

SE is a good and safe ingredient for all curing, I use it in almost everything.

I use it in cured sausages, but have not included it in my whole muscle dry cures. Maybe I should.

 

[SmokinEdge]

May well speed things along in a pumped brine as is done commercially, since the cure and erythorbate are all throughout the meat.

I use it in cured sausages, but have not included it in my whole muscle dry cures. Maybe I should.

I use it in all of my 10% pump brine curing. It helps hold the color and helps protect from fat rancidity in the freezer, use at .4-.5% to meat weight.

In cured sausages the same way, I think it makes a better product, it is even worthwhile in fresh sausages as well.

Dry rubs I cut it back to around .25% just out of caution, but I originally used it at .5% and the meat cured perfectly.

Never use SE in charcuterie long dry aged products and don’t use it in cover brines as it will eventually gas off the nitrite because these processes take longer.

Just remember when you calculate it, it’s 0.004 to 0.005 x meat weight.

 

[DougE]

I keep a running cheat sheet of additives I use.

Potato starch - 2.5 to 5%
Phosphate - 0.3 to 0.4%
Erythorbate - 0.05%
I+G - 0.25%

 

[ollilain]

You are fine. Sodium erythorbate is the sodium of ascorbic acid which is vitamin C.

The in going should be 0.4-0.5% so yes it should be 4-5grams per Kg, you are fine safety wise but may have compromised your cure nitrite. The meat is fine though just cook before eating.

I use about the same as cure 1 with erythorbate in dry cured (2.5g/Kg ) and it cures just fine.

Sodium erythorbate is a sodium salt of erythorbic acid which is an "isomer" of ascorbic acid.

Strictly speaking erytorbic acid is iso-D-ascorbic acid. It has 5% vitamin activity of L-ascorbic acid (vitamin C) but works in a same way as an antioxidant/colour forming in sausage making.

 

[Fueling Around]

Welcome O ollilain to SMF
Thanks for the clarification.
We're not chemists here. We're smokers and sausage makers.

Stop over at roll call and introduce yourself. Don't be a one and done. This is a great group of people.

Roll Call

This is where all new members should begin. Tell us a little about yourself, where you live, what you do, etc. Just helps us get to know you better;-)

www.smokingmeatforums.com

 

[ollilain]

Hi everyone

I am a sausage enthusiast from Finland. Kitchen chemistry is my hobby as I received my PhD in food chemistry.
Happy holidays,
matti