Well, i finally cracked open my copy of charcuterie. Erythorbates role in cured meats erythorbates role in cured meats is as a curing accelerator it increases the rate at which nitrate reduces to nitric oxide, thus facilitating a faster cure. In his book, coudray points out that in coming years, millions more. It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. Curing salts are generally a mixture of table salt and sodium nitrite and are. Substitute these values into the formula and solve for n, the weight of the sodium nitrite. While it has little to no nutritional value, it is valued in the food industry as an antioxidant. It is a white or yellowish powder that is made from the sugars of a variety of plants such as beets, sugar cane, and corn. One french brand of sodium nitrite from the 60s was called vitorose or quickpink. Sodium erythorbare is a common ingredient used in sausage making and meat curing. Luckily, the sausage maker offers all of the best meat curing supplies you need to do it yourself. Daniel peng is erythorbate in hot dogs really earthworms. Sodium erythorbate is structurally related to vitamin c.
Important for those using hightemp cheese in cured sausage, erythorbate will act as a color stabilizer and prevent the meat directly in contact with the cheese from turning odd colors via oxidation. What is the maximum amount of sodium nitrite that can be added to the formula without exceeding the 156 ppm limit. When used in sausage, add 1 ounce per 100 pounds of meat or 0. As jane grigson explains in charcuterie and french pork cookery.
The sausage maker sodium erythorbate for sausage making. Sodium erythorbate is the salt of ascorbic acid vitamin c. A great place to start this type of adventure is michael rhulmans brilliant book, charcuterie. Chemically, it is the sodium salt of erythorbic acid. Is erythorbate in hot dogs really earthworms daniel peng if you have ever read the ingredients label of various hamburgers or hotdogs, you may have noticed an ingredient name sodium erythorbate. Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. Sodium erythorbate c 6 h 7 nao 6 is a food additive used predominantly in meats, poultry, and soft drinks. It allows you to smoke cured meats immediately after stuffing. Whats the difference between sodium nitrite and sodium nitrate. Sodium erythorbate side effects by terryzhai issuu. Sodium erythorbate is the sodium salt of erythorbic acid and has the chemical formula c6h7nao6. A common ingredient used in sausage making and meat curing for accelerating the breakdown of sodium nitrite allowing you to smoke cured meats immediately. When it comes to curing meat at home, the products you use can make or break the final product you put on the dinner table.