Sodium Erythorbate

[jfsjazz]

I know that SE acts as an accelerator for cure, so would there be any harm if I stuffed my SS casings on Friday, refrigerated overnight, and didn't smoke them until a day later?

TY!

 

[chef jimmyj]

No it won't hurt. But if you are not having to get your Sausage from Raw to Store Shelves in 24 hours, what do you gain using it...JJ

 

[jfsjazz]

Thanks JimmyJ. I'm using it only to counter the possible oxidation when using cheese in the SS.

Appreciate your insight!

 

[chef jimmyj]

Oh...Ok, didn't think of that. Sounds good...JJ

 

[chopsaw]

No it won't hurt. But if you are not having to get your Sausage from Raw to Store Shelves in 24 hours, what do you gain using it...JJ

I use it to help hold color in the sausage , and more important it fights / stops oxidation that can happen around cheese added to Summer sausage . Just used it yesterday for sticks , and it comes added in the Owens mix I used for SS .

 

[chopsaw]

Oops ,, guilty of not reading ,,, sorry .