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Encapsulated citric acid
I made a baking soda water solution and soaked the parts for three days then made a paste and scrubbed everything with a toothbrush. As far as seasoning I just buy the LEM polish sausage and summer sausage mixes. As far as procedure basic grind meat, mix seasoning in blender with a little water... -
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Encapsulated citric acid
Ok thank you so far on the advice. The meat still has a sort of liverwurst/strong bologna taste and is sort of crumbly yet. With the polish sausage it is drawing all the moisture out of the meat also. I have sprayed it all down with clorox cleanup and let sit for 15 minutes and then washed with... -
Hello from Nebraska
I came across your awesome forum here doing research on some citric acid problems I'm having. I posted a question on a related thread hoping for some answers. Anyway I'm basically you're average deer shootin sausage makin guy. Small time set up usually about 4 deer a year. Small cabelas grinder... -
Encapsulated citric acid
I have a question: tried to experiment with encapsulated citric acid last year. Didnt read the instructions and put it in the blender with the water and the rest of the seasoning. Needless to say that batch was no good. The problem I have is that somehow the citric acid has contaminated my...
