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post #1 of 3
Thread Starter 

I'am smoking venison summer sausage and sticks today and thinking of adding citrus acid before stuffing has anyone tried this and is there anything I should know before doing thiis. thanks

post #2 of 3

Dan, I bought some encapsulated citric acid (ECA) that releases at a certain temp while smoking. I have not used it yet but remember reading it must not go through the grinder only the stuffer. If you have straight citric acid it may sour the mix and make it a milky white color. Try searching ECA.

post #3 of 3
Thread Starter 

Thanks , maybe I will skip this time and find out more about it, thanks again. dan

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