Sodium Erythorbate

[Chef deFonte]

I'm a stream-of-consciousness kind of guy. The internet is a perfect place for a guy like me. In my meanderings I ran across Sodium Erythorbate. Evidently one of it's properties is to accelerate the rate at which nitrites become nitric oxide. Which results in shorter curing times for meats. It's also an antioxidant, flavor stabilizer and helps prevent the formation of nitrosamines. In addition it has practically replaced sulfites as a food preservative since they have been banned by the FDA. I was wondering if anyone in here has ever heard of or experimented with the stuff? It is available at an online spice supplier that I frequent.

 

[DanMcG]

Yeah it works and is required to be used by commercial curers. Should be able to get it at any of the sausage suppliers

 

[chopsaw]

I've been using it for awhile . Bought it from Sausage Maker . I use it in summer sausage with high temp cheese to fight oxidation around the cheese . It also helps as an emulsifier , and sets the color of the sausage .

 

[daveomak]

It MUST be used as an injection so the reaction is inside the casing... I have NOT seen where it is viable for use in whole muscle meats, unless the meat is vacuum tumbled...

 

[chopsaw]

I use it dry mixed in with the meat paste per the instructions .

 

[daveomak]

I use it dry mixed in with the meat paste per the instructions .

Then, I would assume, you "immediately" stuff in a casing which would be very similar to injecting...