Encapsulated citric acid

[shoprat53]

You should add 4 tho of the E.C.A. the last minute of you Mixing. 1 tspn or 4.5 grams per pound. Waltons has A additive conversion chart.

[shoprat53]

4 tablespoons of ECA

[dlvigil]

Ok thanks, I don’t have any sure gel binder will soy protein concentrate work. if so how much should I add ? or should I order the sure gel binder first before I make a batch.

[shoprat53]

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.

[dlvigil]

OK thank you this will help my so much

[shoprat53]

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.

[Jonathon]

shoprat53 Nicely done. Beef fat isnt as good as pork fat but it is a whole lot better than nothing! dlvigil 20% is on the lower end but should be fine, good luck!

[dlvigil]

I finally got pork fat what ratio should I use for snack sticks, summer sausage and salami. I will be using all wild game meat ??

[Jonathon]

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.

[dlvigil]

Thank you so much for your help. Greatly appreciated

[dlvigil]

on salami if i’m understanding you you mentioned only run the fat twice using the 3/8" plate only? and the meat once using 3/8" and once through 1/8" and then mix all meat together?

[Jonathon]

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.

[dlvigil]

how about snack stick and summer sausage grinding process ?

[Jonathon]

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.

[dlvigil]

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??

[Jonathon]

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.

[cdavis]

Jonathon what happens if it’s added to water?

[Jonathon]

cdavis It will gas out very quickly to the point that it could create a cloud of gas that wouldn’t be something you would want to breath in. Now, adding it to the meat that has water in it traps that and the gas cloud will not be an issue.

[cdavis]

Jonathon didn’t know that. Thanks for the info

[dlvigil]

Ok thank you very much. By the way my willies snack sticks came out great !!! Im smoking Pepper snack stick now using Elk meat. I,m going to start Elk Salami today using meat stabilizer.