Citric acid

[BB-que]

I put it on right before the stuffing of the casings but it wasn’t cold enough and my stuffer isn’t any good so I had to call and audible and put meat back in freezer until tomorrow. I know all my research said that it had to be mixed in the meat right before stuffing. Is this gonna be a problrem? Will I just lose the acidic effect or is it s bigger problem than that?

 

[smokin peachey]

Check this out.

ECA - Insight Please

Good morning Would someone be able to share their insights and help me understand encapsulated citric acid (ECA), in regards to cured sausage and/or snack sticks? I’m referring to something as follows: https://www.waltonsinc.com/encapsulated-citric-acid What are the pros / cons of using...

www.smokingmeatforums.com

 

[BB-que]

Check this out.

ECA - Insight Please

Good morning Would someone be able to share their insights and help me understand encapsulated citric acid (ECA), in regards to cured sausage and/or snack sticks? I’m referring to something as follows: https://www.waltonsinc.com/encapsulated-citric-acid What are the pros / cons of using...

www.smokingmeatforums.com

Thanks that’s helpful. I’m reading they it’s not dangerous for me to still use the meat I’m just not possibly getting a great end product. Possibly crumbly. We’ll see, as long as it’s safe I might as well use it and see what happens.