LEM encapsulated citric acid

[big nut brewer]

Man, I followed the instructions on the package (1 teaspoon/ pound of meat), and that made some super sour landjaeger!  Does anyone use this stuff?

I'm not worried about making it shelf stable (plenty of freezer space).  Just want a little tang.  Their recommended dose makes my teeth hurt!

lem.JPG

• big nut brewer
• Aug 4, 2015

 

[dirtsailor2003]

LEM you said? Just add more water...

 

[big nut brewer]

LEM you said? Just add more water...

LEM encapsulated citric acid in landjaeger sausage.  Adding water would help if I was making soup I suppose...

 

[dirtsailor2003]

 
LEM encapsulated citric acid in landjaeger sausage.  Adding water would help if I was making soup I suppose...

That's what LEM will tell ya if you email or call customer service! Its all they know how to say

http://www.smokingmeatforums.com/t/177047/is-my-lem-a-lemon

In all seriousness look at some of the recipes on here and see how much guys are adding. Make a few 1 pound test batches until you get the flavor you are looking for then adjust the amounts for whatever size batch you want.

 

[big nut brewer]

I copy what you are saying dirt. It seems like there are a lot of variations out there from one teaspoon to 5# to the package recommendation. I followed the package instructions. My bad I guess.

 

[DanMcG]

Any idea what that one teaspoon weighs? I've seen recommended amounts from 1.5 oz to 4 oz for 25 lbs. You might also try powdered butter milk, it give you a tang but not like citric.

 

[dirtsailor2003]

Her's a link for you to read. As you can see the consensus is that the directions on the package are correct, however it may not be to everyone's liking.

http://www.smokingmeatforums.com/t/117876/how-much-eca-per-lb-of-meat

For some Landjaeger help here's a good read:

http://www.smokingmeatforums.com/t/176349/landjaeger-for-the-first-time-with-pictures-qview

http://www.smokingmeatforums.com/t/104379/landjaeger-press