So, I saw a recipe for a Lime Chipotle snack stick online. The recipe called for buying Lime powder, but I looked around and found that making lime powder is fairly straight forward...all you have to do is slice the limes into 1/8" slices and dehydrate them on a dehydrator, then pulverize in a spice grinder. And since I have access to a lime tree that is loaded with fruit, I'd like to go that route since I also have homemade chipotle powder for the recipe. The recipe did not really say how much lime powder to use. My question is if anyone could give me a ball park to shoot for per 5# of meat? I know that with citric acid it is recommended @ 1tsp. per 5# if using as a flavoring enhancer and not as a cure accelerator. But I do not know the average concentration of citric acid in a lime. Guess I could test it with my pH meter and do some calculations, but if someone has already used this before it would save me some math and trial/error.
chef jimmyj ....
chef jimmyj ....