I Gotta Try This

[BGKYSmoker]

Doing 1 lb 1st.

Lady said use half of a drop of a drop

LCA.JPG

• BGKYSmoker
• Dec 4, 2012

 

[smokinhusker]

Liquid Citric Acid? Hmmm this should be interesting!

 

[BGKYSmoker]

Liquid Citric Acid? Hmmm this should be interesting!

I'll let you know

 

[anylizer]

Whats the purpose? 

 

[doctord1955]

wont it turn meat to mush?

 

[driedstick]

I'm In, what flavor you gunna make?

 

[BGKYSmoker]

I dunno yet

This is an experiment in liquid tang. Added correctly it should not affect the meat by turning white or mushy

 

[shoneyboy]

I'm just along for the ride on this one.......

 

[kadoka]

The mad scientist is working in the lab!

 

[JckDanls 07]

The mad scientist is working in the lab!

Kinda like Grandpa (in the cellar) from the Munsters... LOL.. I'm in

 

[mike johnson]

You just showed your age and I guess I did too by knowing who they are

 

[daveomak]

Rick, Any idea on crystal citric acid ?? Our health food store carries it.. 

 

[ldrus]

well????

 

[BGKYSmoker]

So far it worked good. Gotta mix the liquid CA with the water.

 

[smokinhusker]

Rick, Any idea on crystal citric acid ?? Our health food store carries it.. 

That's a great question Dave. I can get the crystal at the local brew shop. Think I'll do some research about mixing it with water. It's the same brand of the liquid Rick has.

 

[kathrynn]

Let's hope there are no explosions from the basement!!!!  (Love the Munsters)

I know at Earth Fare...we can get both the liquid and the crystal CA.

 

[BGKYSmoker]

I would think the crystal CA would start to work right away just like the powdered, perhaps.

@ Kathryn

I dont have a basement in the RV

 

[kathrynn]

Well....by Golly....you need a Mad Scientist Room somewhere!  

 

[daveomak]

nepas, Did you notice any "bleaching" of the meat using the liquid citric acid ??  Do you know the amount you added ??  

I googled CA and Len Poli suggested using 0.01% CA......

I noticed when using ECA,  a 0.0325% is recommended..... I guess that takes into account the coating on the granules....

Don't know if others recommend the same amounts as I found...  Guess it depends on type of sausage and "tang" desired.... 

 

[BGKYSmoker]

nepas, Did you notice any "bleaching" of the meat using the liquid citric acid ??  Do you know the amount you added ??  

I googled CA and Len Poli suggested using 0.01% CA......

I noticed when using ECA,  a 0.0325% is recommended..... I guess that takes into account the coating on the granules....

Don't know if others recommend the same amounts as I found...  Guess it depends on type of sausage and "tang" desired.... 

No i didnt see any meat discoloration. I have found that with powder CA you gotta add it in plain water as the CA can make the seasoning in the water taste funny.

I mixed the LCA with the water. Used just half a drop of a drop (that was tough) nect time a full drop.

I would think the crystal CA would start to work like the regular powdered CA