Hi,
I am a beginner looking to make home made beef snacks sticks, but without artificial nitrates like pink cure. I found through my research that lactic acid (encapsulated or regular) and celery juice or celery powder work well together as a curing agent. I had some questions about this:
1. What is the recommended amount of lactic acid and celery juice or powder to add, per pound of meat?
2. When is the best time to add both the lactic acid & celery juice or powder. Would it be after adding spices, while the meat is being mixed to get to the necessary tacky/sticky consistency?
I appreciate any help you all can provide! Thanks.
I am a beginner looking to make home made beef snacks sticks, but without artificial nitrates like pink cure. I found through my research that lactic acid (encapsulated or regular) and celery juice or celery powder work well together as a curing agent. I had some questions about this:
1. What is the recommended amount of lactic acid and celery juice or powder to add, per pound of meat?
2. When is the best time to add both the lactic acid & celery juice or powder. Would it be after adding spices, while the meat is being mixed to get to the necessary tacky/sticky consistency?
I appreciate any help you all can provide! Thanks.