Smoked Meat Stabilizer

  • Smoked Meat Stabilizer
  • Close-up of Smoked Meat Stabilizer
Availability: Ships Same Business Day
Shipping Weight:
0.55 LBS
Ship Dims:
3.00 x 1.00 x 5.00 (in)
Dextrose, Salt, Ascorbic Acid (6.24%), Sodium Citrate (3.12%).
Use 0.50 lbs of seasoning to 100 lbs of meat. Do not add to brine pickle.


Smoked Meat Stabilizer

Excalibur Seasoning

Great for use when making a smoked sausage out of wild game. Smoked meat stabilizer converts Nitrites into Nitric Oxide so fast that bacteria is destroyed faster than it can multiply. Should not be used in a brine or pickle as it will gas out immediately and create dangerous fumes. Use 2 oz per 25 lb of meat.

Not for use in a brine or pickle


  • Use 2 oz to 25 lb of meat
  • Use 8 oz to 100 lb of meat
  • 8 oz package
1/2 tspn (.08 oz / 2.2 g) - per lb of meat
2 tbspn (0.4 oz / 11.2 g) - per 5 lb of meat

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

What is Smoked Meat Stabilizer?

Smoked Meat Stabilizer contains Ascorbic Acid and Sodium Citrate which help fight E. coli contamination. The combination of these two ingredients in the correct amounts will speed up the conversion of Nitrite to Nitric Oxide faster than E. coli can multiply. When you consider that E. coli can double in under 30 minutes you begin to see why using Smoked Meat Stabilizer on wild game is such a good idea. Since it speeds up the conversion of Nitrite to Nitric Oxide it also acts as a cure accelerator allowing you to go from stuffing to smoking without having to wait for 12 hours to allow the cure to work in the meat.

Meatgistics - Walton's Learning Center

Learn about Cure Accelerators in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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