Citric acid and grinding

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krhoover

Newbie
Original poster
Jul 14, 2020
8
0
I want to add some encapsulated citric acid to venison snack sticks. I keep reading not to grind meat after adding the citric acid. I use my grinder to stuff with, without the grinding knife. Am I okay to stuff this way or will it t break down the encapsulated acid?
 
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Reactions: Fueling Around
No dont grind ECA and dont run thru the grinder auger for stuffing either, the auger will smash the ECA as it turns. Best to mix the ECA in by hand then stuff
 
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Reactions: DougE
Yea... It sounds like you won't be adding the ECA if your grinder is your stuffer..... This is all the more reason to get a dedicated stuffer... Then you can mix thr ECA in by hand ...
 
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Reactions: DougE
As they stated don't agitate the ECA.
ECA is meant to melt while cooking /smoking out your meat.
Stuffing with the grinder in kidney plate mode is very tricky without the ECA.
Also DON'T use any phosphate based binder with any acid based flavoring.
If you want to add the acid tang, try the Sausage Maker Fermento
Fermento has an acidic base as well as a binder.
 
Ok, been looking at LEM stuffers
reviv my thread for more advice. Ok, getting back to dedicated stuffers. I see the ones Lem carries, but I also see some called master feng on Amazon. I not an every week sausage maker, just 3 or 4 times a year. Anyone have any experience with the off brand Amazon ones or any others that may suit my needs?
 
reviv my thread for more advice. Ok, getting back to dedicated stuffers. I see the ones Lem carries, but I also see some called master feng on Amazon. I not an every week sausage maker, just 3 or 4 times a year. Anyone have any experience with the off brand Amazon ones or any others that may suit my needs?
I've got a Hakka stuffer with stainless horns that was gifted to me. It's very nice https://a.co/d/6ydQ1hG
 
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