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Sausage Made With Encapsulated Citric Acid Shelf Life

post #1 of 2
Thread Starter 

I posted some pictures of some snack sticks I made on another thread.  Someone asked me if he could just toss these sticks in his back pack and not worry about refrigerating them.  I answered "yes", but am now wondering if I possibly missed something.

 

I use proper amounts of cure #1 and ECA in my sticks, but I typically keep them refrigerated.  The ECA does make these sticks shelf stable so they do not technically need to be refrigerated correct?  What kind of shelf life should I expect to get from sticks made like this?

 

Thanks in advanced

Troutter

post #2 of 2
Quote:
Originally Posted by Troutter View Post

I posted some pictures of some snack sticks I made on another thread.  Someone asked me if he could just toss these sticks in his back pack and not worry about refrigerating them.  I answered "yes", but am now wondering if I possibly missed something.

I use proper amounts of cure #1 and ECA in my sticks, but I typically keep them refrigerated.  The ECA does make these sticks shelf stable so they do not technically need to be refrigerated correct?  What kind of shelf life should I expect to get from sticks made like this?

Thanks in advanced
Troutter

You will have to find some expert... Did you test the PH of the meat lately... I understand the pH lowers as the ECA works on it... of course the pH will stop lowering after a given amount of time... AND there's a minimum amount of ECA to add before the pH gets low enough, and more ECA should lower it more, BUT too much ECA will dissolve the meat to mush.... Sooooooooo..... talk to some expert.....

Maybe nepas will see this and donate 2 cents....
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