SCORE!!!

[indaswamp]

MY local butcher hooked me up with 2# of cure #1 for $4 dollars. He also sold me 1# of sodium Tri-Polyphosphate for $2.50... Awesome!

Check with your local butchers, they buy this stuff in bulk 50# bags and some will sell to the public if you ask.....

 

[chef jimmyj]

Good deal. Ask about Hanks of Casing. I had a local butcher that sold me a hank of Pork or Lamb casing for $10. They bought Cases at a time, so he passed on the savings. Hint, I also would give him a ring or two of Kielbasa when I made it...JJ

 

[SonnyE]

Excellent!

 

[indaswamp]

Yea, I already have a hook up on casings...but that is a great idea jj...

I'm paying $12~15 a hank for my casings.

 

[indaswamp]

Here they are...

 

[SonnyE]

What does the Tri Poly Phosphate do in your sausage?

 

[indaswamp]

What does the Tri Poly Phosphate do in your sausage?

Very, very high water binding agent. It also aids in the protein extraction for primary bind, has a slightly basic pH and will act as a buffer in the meat paste. Slight preservative properties....

 

[pushok2018]

SonnyE, I never heard of Tri Poly Phosphate before and like you, was wondering how it works with food and what are benefits for using it. Quick Google search:
Food Additive
Sodium tripolyphosphate also gives a fresh appearance to meat and seafood while slowing down spoilage. The chemical helps to preserve the natural color of meat and fish and improves their texture. This is done by improving the water-holding capacity of animal products and consequently slowing down their drying

 

[indaswamp]

Here ya go Sonny...from Allied Kenco website:
"
Also known as Sodium Tri Poly Phosphate and Sodium Phosphate, This product is a food grade phosphate that is used with meat products to help in the retention of moisture and soluble proteins. Sodium Tripolyphosphate is compatible with all curing ingredients such as nitrites, nitrates, sugar, salt and ascorbic acid or its derivative, sodium erythorbate

Due to the neutral pH it never interferes with flavor development and will enhance cured color development. Special agglomeration makes this product particularly suitable for low temperature processing, salt containing marinades and meat emulsions. In fact, it can be injected as well as added dry or in slurry form.
Usage Requirments: Maximum amount of phosphate permitted by the USDA is no more than .5% to be retained by the meat in the finished product.

Use 6-8 oz. per 100 lb. of meat or 4 lb. per 10 gallon of water for a 10% pump of 100 lb. of meat

Directions For Use- Dissolve the sodium phosphate in water using the recipe below, to produce the .5% limit suggested in the guidelines. Use 8 Oz. per 100 lb. of meat."

http://www.alliedkenco.com/additive-sodiumphosphate-16oz.aspx

 

[indaswamp]

Sodium tri poly phosphate is often referred to as TSPP on SMF....

 

[HalfSmoked]

Ah a new lesson on sausage making and some great ideas. You southern boys must know somebody.

Warren

 

[indaswamp]

From the link I posted in the sausage sticky...
"Alkaline phosphate salts (sodium tripolyphosphate and tetrasodium pyrophosphate) elevate the pH of meat, thus improving its water-holding power. The acid reacting phosphates (alkali-metal salts or ortophosphoric acid and pyrophosphoric acid), on the contrary, lower the pH."

You can use one type phosphate to raise the pH and another to lower the pH, depending on where you need to push to pH of the meat paste for optimum bind...

 

[chef jimmyj]

In sausage and Whole Muscle meats, like Brisket, the cooked product is juicier.
With Seafood it turns smaller Shrimp and Scallops into Extra Large, along with the higher price big Shrimp and Scallops are sold for. Read the label on frozen Shrimp and ask for Dry Scallops which have no added Phosphate. Scallops with Phosphate are pretty easy to spot in the case. They will be sitting in a pool of cloudy goo in the display bowl and in the bag when you get them home. Dry Scallops are dry in the case and the bag at home. Phosphates Scallops will not Sear in a hot pan. The added liquid leaches out and the Scallops shrink, usually by half...JJ