Search results for query: *

nepas - one example From the “Walton’s Learning Center”: WHAT ARE OTHER BENEFITS OF ENCAPSULATED CITRIC ACID? One of the big benefits that we already covered is a decreased cook time, but we also get some other general benefits of having a lower pH in cured sausages. By lowering the pH of the...

I have been reading about adding ECA to lower the ph during smoking. As I understand it, the encapsulation breaks down with the heat and releases the citric acid. So...can someone explain how multiple websites also say ECC as as a “cure accelerator”, reducing the cure time? If it hasn’t been...

I am giving up on using my KitchenAid for stuffing and have a question for everyone. What are the advantages/disadvantages to vertical and horizontal stuffers? Seems vertical are far more popular, but there must be a reason both are made! What are folks preferences? (Specifically I am looking...

I am looking at the Hakka 7 and 11 lb units. Sick of my Kitchen Aid turning sausage to mush. I can't seem to find a good answer to the pros/cons of vertical vs. horizontal. As the owner of both, can you explain?

Hi everyone, New to smoking and the forum. A few months ago I stumbled across a recipe for summer sausage made in the oven. Turned out out pretty good. But I kept thinking "what if I had a smoker". Read a bunch of stuff on this forum and was hooked. Fast forward to July 4th weekend and the...