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Peppered Venison snack sticks with pictures. - Page 2

post #21 of 34
Thanks stayhot
post #22 of 34
Going to try my hand at some snack sticks this weekend. Where can I get this citric acid I am hearing folks talk about? Is the "twang" a sour type taste?
post #23 of 34
Thread Starter 

I get mine locally but you can buy it online at any of the sausage making suppliers.

post #24 of 34
Thread Starter 
post #25 of 34

Tasty stuff!!! Happy Holiday!!! Cheers! - Leah

post #26 of 34
Stayhot or anyone else for that matter. I just read in another thread that if I use citric acid I shouldsmoke right away after stuffing. It is suppose to act as a cure excelerator. What is your take on this?
post #27 of 34
Thread Starter 

Not a cure accelerator but if the capsules break down it will turn your mixture white. I would suggest mix, stuff and smoke after DO NOT LET IT SIT overnight.

post #28 of 34

ENCAPSULATED CITRIC ACID: Use encapsulated citric acid when making summer sausage or snack sticks and that distinctive “tang”, associated with reduce pH, is desired but the lengthy fermentation cycle is not. When used correctly, it is almost impossible to tell if the sausage was manufactured by fermentation or by the use of this product. There is no need to worry about processing under special conditions. You just add the citric acid to the meat at end of the mixing process (making sure that you do not grind meat again), and then blend into the meat by hand or by mixer. If using a meat mixer, mix only until the encapsulated citric acid is blended into the meat mix, usually about one minute is sufficient. Longer mixing can cause the capsules to rupture resulting in the premature release of the citric acid.
Encapsulated citric acid is citric acid, a naturally occurring acid, that has been encapsulated (coated) with maltodexrine, a hydrogenated vegetable oil, which will melt at 135 degrees F. releasing the citric acid into the meat product. This prevents the citric acid from releasing and prematurely lowering the ph of your sausage meat mix. If the meat’s ph drops before the protein sets at 105-115 degrees you will get a negative effect on the texture of your finished sausage. It won't bind as well and the texture will be crumbly.
Encapsulated citric acid should be added and mixed in after the grinding is complete as not to rupture the capsules. Since the encapsulation prevents release into the meat until the meat’s internal temperature reaches 135 degrees F. a ruptured or damaged capsule will release the citric acid prematurely causing the undesired affects listed above.
Once the capsule is melted releasing the citric acid into the product decrease in pH is achieved resulting in the distinctive "tang" or sour taste associated with reduced pH products.
Suggested usage for this purpose is 3 oz. for 25 lb. of meat
Also use to preserve color of fresh sausage during storage. Use 1/2 oz. to 1 oz. per 100 lb. of meat for this purpose.
NOTE: Too much Citric Acid will cause the meat to turn white.

post #29 of 34
Thank you Stay hot and nepas for your explanation. Seems pretty simple
post #30 of 34

Oh yeah

 

Them sure do look good.

post #31 of 34
OK Stay hot, I see you use cure with your Bactoferm. Should I use cure with my Encapsulated citric acid also even though I am stuffing and smoking right away?
post #32 of 34
Thread Starter 
Quote:
Originally Posted by johnb5 View Post

OK Stay hot, I see you use cure with your Bactoferm. Should I use cure with my Encapsulated citric acid also even though I am stuffing and smoking right away?

ECA is NOT a cure only an taste additive. If you have ever seen the candy sour patch kids that's what makes them sour tasting, its the citric acid. Although I have seen a few people on here say they get by without it I ALWAYS use cure even if smoking right away just to be on the safe side.

post #33 of 34
Would love to try your recipe out if you would consider sharing it. Kids love some snack sticks!!
post #34 of 34
Thread Starter 

I use a black pepper snack stick mix that I get locally and add to it to my liking. Otherwise I would be more than happy to give it to you.

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