Aux origines des charcuteries industrielles transhumances. The sausage maker sodium erythorbate for sausage making. 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. A common ingredient used in sausage making and meat curing for accelerating the breakdown of sodium nitrite allowing you to smoke cured meats immediately. As jane grigson explains in charcuterie and french pork cookery. When used in sausage, add 1 ounce per 100 pounds of meat or 0. A great place to start this type of adventure is michael rhulmans brilliant book, charcuterie. Whats the difference between sodium nitrite and sodium nitrate. Sodium erythorbate is structurally related to vitamin c. Sodium erythorbate is the sodium salt of erythorbic acid and has the chemical formula c6h7nao6. 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. Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. Substitute these values into the formula and solve for n, the weight of the sodium nitrite. Curing salts are generally a mixture of table salt and sodium nitrite and are.
Sodium erythorbate is a food additive used predominantly in meats, poultry, and soft drinks. Sodium erythorbare is a common ingredient used in sausage making and meat curing. 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. Daniel peng is erythorbate in hot dogs really earthworms. It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. In his book, coudray points out that in coming years, millions more. What is the maximum amount of sodium nitrite that can be added to the formula without exceeding the 156 ppm limit. While it has little to no nutritional value, it is valued in the food industry as an antioxidant. Sodium erythorbate c 6 h 7 nao 6 is a food additive used predominantly in meats, poultry, and soft drinks.
Chemically, it is the sodium salt of erythorbic acid. It allows you to smoke cured meats immediately after stuffing. One french brand of sodium nitrite from the 60s was called vitorose or quickpink. Well, i finally cracked open my copy of charcuterie. Sodium erythorbate is the salt of ascorbic acid vitamin c.