I dont change my mind
. This is what I’ve said, I also explained the process of why erythorbate is added, else where.
You want to put words in my mouth because you, frankly, don’t like the fact that I’ve stated that sodium erythorbate does not work so fast as to mix, stuff and smoke. This is all because you have watched some tube videos who say different, that’s rich, but I will get to their reasoning Later.
Once again, sodium erythorbate is a cure accelerator, meaning that it does speed up the curing process, by about 1/3. Sodium erythorbate does not cause an instantize of cure nor the conversion of nitrite to nitric oxide Instantly. All cure accelerators derived from vitamin C speed the process. Ascorbic acid the fastest, citric acid or ECA the next then sodium erythorbate the last. Erythorbate is the slowest acting but the most user friendly as it does not impart a sour taste and does not accelerate the cure to fast.
The USDA sets the limits of in going nitrate/nitrite for food safety. The limit in ground meat such as sausage is set at 156ppm for in going nitrite. If you took a bite of that sausage with 156ppm nitrite still in the sausage, it’s still safe. That’s why the limit is set there. A man that weighs about 150 pounds would have to consume about 14 pounds of cured meat all at once that contained 200ppm nitrite to get sick, that is per Marianski. So the USDA is not worried about nitrite intake with in guidelines. Otherwise they would regulate the intake of green leafy vegetables and some root crops and would be all over products that contain celery powder labeled as “uncured”, but they are not all over any of those food products. They only regulate products that are considered cured by their definition. This means the addition of sodium nitrate or sodium nitrite. Spinach, beets or celery do not count.
From here the USDA wants to deplete as much nitrite as possible in the final product. This is because of the 1970’s scare about nitrosamines. These can form from nitrites in various ways supposedly, so eliminating them the best you can in finished product is best practice.
Now enter Sodium Erythorbate. This product speeds the conversion of nitrite to nitric oxide but also has antioxidants that prevent the formation of nitrosamines. Using SE makes product safe in the end both ways, that’s why it’s mandated in some products and widely used commercially. So if the final product still contains nitrite, read going from stuffer to smoker, it’s still safe the USDA says because no nitrosamines can form. You see it’s these nitrosamines that the regulators are worried about, not the nitrites. SE provides a buffer here. And with that I’m out of the converstati