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Summer Sausage and Citric Acid

post #1 of 3
Thread Starter 

Making Summer Sausage with Encapsulated Citric Acid...I would like to get the ph to shelf stability around 4.6-4.8.

 

How much ECA do I need for a 10lb batch to get to the ph level of around 4.6-4.8?

post #2 of 3
You are going to have to do a search... check with suppliers of ECA.... There may be a difference in manufacturers... that amount to add could be different....
post #3 of 3
Shelf stability will also depend on any extra seasonings, herbs, or fillers that you added. Some of them, if used fresh, may also pose a challenge.
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