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- Users: Kaley Bentz
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K
Snack stick issue
Mix was very cold......had just added ice water with the salt/seasoning disolved into it. CA releases at around 135 degrees so that wasnt the problem....... Could there be a chemical reaction going on?- Kaley Bentz
- Post #4
- Forum: Sausage
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K
Snack stick issue
I am new to making snack sticks and am having a problem.......all is well after grinding the meat and after mixing the cure and seasoning into the meat. However, as soon as I add the citric acid to lower the Ph, the meat changes color, becomes far less tacky and almost seems to “sweat” in the...- Kaley Bentz
- Thread
- sausage snack stick snack sticks
- Replies: 8
- Forum: Sausage
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