I have made snack sticks in the past that turned out really good but I'm wanting more of a tang in my sticks. I use
80/20 ground beef
LEM snack stick mix
2 jalapenos per pound of meat
.5lbs of pepper jack cheese per 5lbs meat
Like I said would like more tang so I went out and got encapsulated citric acid (eca) and dextrose. It says to use 1.5oz of eca per 25lbs, does this sound right? Never could find out how much dextrose to add. I found a webpage (http://www.susanminor.org/forums/showthread.php?674-SAUSAGE-INGREDIENTS) that says "The amount of dextrose added to the sausage also controls the amount of tang by controlling the bacterial growth. After the bacterium consumes all the dextrose, they either die or go into dormancy and the production of lactic acid ends." Than I read about eca and says it also adds tang
So if I do add these to the above recipe are I going to add to much "tang"? Usually I mix it all by hand and stuff them. The next day after I have stuffed them I smoke links sticks, am I going to need to change my process with the new ingredients? Any other info/tips would be greatly appreciated.