Encapsulated citric acid
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I purchased the following seasoning H Summer sausage, cotto salami, willies snack stick and pepper stick. First time using this pre package seasoning from Walton’s. Do you recommend me adding the encapsulated citric acid ? or does the packages already have it included?
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I purchased the following seasoning H Summer sausage, cotto salami, willies snack stick and pepper stick. First time using this pre package seasoning from Walton’s. Do you recommend me adding the encapsulated citric acid ? or does the packages already have it included?
dlvigil \ECA is the very last thing you should add. The last 60 seconds on mixing before the smoker. Just mix ECA enough to combine, otherwise you risk rupturing the outer casing.
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Think you are going to want more fat than 2 pounds of beef fat. Also I always use sure gel binder when curing meat. I try to have at least 25% fat to lean at the minimum. The Willie’s seasoning is A great choice one of my go to seasonings.
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No the soy protein is fine just personal preference. Ask someone here how to get the chart for additives and seasoning I printed it off A few years ago very handy. Has the breakdown for 1 pound and 5 pound batches. Give you table and teaspoon also ounces and grams. I weight most of my dry ingredients just more accurate and not that much more work.
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Your welcome remember low heat about 120 no smoke or water for first hour then increase by ten degrees add smoke and water for A hour then up to 150 for 2 hours then up to 170 until internal temperature is around 160. Ice bath I am making chicken snack sticks this weekend same procedure as the beef and pork.
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dlvigil For snack stick and summer between 20-30% is good, 25% is what we’d probably recommend you shoot for. For Salami if you want your particle definition to stand out go with 30% and grind your fat through a 3/8 plate twice and your lean through a 3/8 once then a 1/8th plate once and then mix together.
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dlvigil Yup, you got it! Now, only go through that if you want to see that nice particle definition that people associate with salami and pepperoni to a lesser extent.
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dlvigil Same for both of them. 1st time through a 3/8 (or largest plate you have that isn’t a chunk plate which are the ones with 2 holes) and then a 2nd time through a 1/8th plate, or the smallest one you have. If that happens to be a 3/16th plate you will need to determine if you want to try grinding it again or just mixing it more. Personally I would just mix it longer as a 3rd grind, even through a 3/16th instead of a 1/8th plate tends to take too long and emulsifies the meat a little more than I like.
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Do you use the smoke meat stabilizer the last minute of mixing the meat like you do on the ECA ? Also If you don’t use any accelerator sausage stays in refrigerator for minimum 12 hours, but what is the maximum hours it can stay in frig until has to be smoked??
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dlvigil So, how long they can stay in the cooler is a subject that is debated. I’ve done it before for 24 with no issues and from a cure effectiveness standpoint 48 wouldn’t be an issue either. However, you very well might experience some casing issues if you hold it any longer than 24 hours. No, with smoked meat stabilizer you just need to not add it directly to water.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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