Encapsulated citric acid question
-
I would not mix it and leave overnight, if that is the case just use cure but you won’t get that tangy taste.
Mix it in JUST before you get ready to stuff the sausage. If you don’t, it will turn it to mush. (don’t ask) -
Miller It can be done, the risk you run is if the ecapsulation breaks then the citric acid is going to be working in the meat overnight and denaturing the proteins, it will spoil your bond and your fat will render out. I agree with bvandeveire, if you are going to leave it overnight just don’d add a cure accelerator.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
