<![CDATA[Citric acid]]>Just curious if I add the ECA dry or do I dissolve it in water when adding it? I’m going to use it for my first time so don’t want to ruin my sticks. Also, what is the difference between summer sausage and salami? Thank you.

]]>https://waltonsdev.nodebb.com/topic/1149/citric-acidRSS for NodeThu, 10 Sep 2026 21:54:56 GMTWed, 06 Mar 2019 06:04:14 GMT60<![CDATA[Reply to Citric acid on Thu, 07 Mar 2019 21:16:49 GMT]]>Jonathon no worries! We all know your a busy man making youtube videos 🙂

Let us know how your sticks turn out! Always love to see or hear how they turned out!

]]>https://waltonsdev.nodebb.com/post/4215https://waltonsdev.nodebb.com/post/4215Thu, 07 Mar 2019 21:16:49 GMT<![CDATA[Reply to Citric acid on Wed, 06 Mar 2019 20:48:07 GMT]]>Thank you lamurscrappy I completely missed that portion of the question!

]]>https://waltonsdev.nodebb.com/post/4211https://waltonsdev.nodebb.com/post/4211Wed, 06 Mar 2019 20:48:07 GMT<![CDATA[Reply to Citric acid on Wed, 06 Mar 2019 20:44:01 GMT]]>Doug Kapfenstein seasoning is your main answer on summer sausage/salami. Generally salami has more heat kick to it usually in the form of whole or very course black pepper. You could tell people you made salami or summer sausage and no one would second guess you.

]]>https://waltonsdev.nodebb.com/post/4210https://waltonsdev.nodebb.com/post/4210Wed, 06 Mar 2019 20:44:01 GMT<![CDATA[Reply to Citric acid on Wed, 06 Mar 2019 16:14:31 GMT]]>Doug Kapfenstein Exactly like Joe Hell said you do not want it to break the encapsulation. Normally room temperature water “shouldn’t” break that encapsulation but there is no good reason to risk it that I can think of. If it does break that encapsulation it will begin to denature the proteins almost immediately and then you have a real mess on your hands!

]]>https://waltonsdev.nodebb.com/post/4205https://waltonsdev.nodebb.com/post/4205Wed, 06 Mar 2019 16:14:31 GMT<![CDATA[Reply to Citric acid on Wed, 06 Mar 2019 14:36:38 GMT]]>Doug Kapfenstein You will want to add it dry to your meat base at the very end of the mixing cycle as not to disturb the ‘encapsulation’ of the citric acid

]]>https://waltonsdev.nodebb.com/post/4204https://waltonsdev.nodebb.com/post/4204Wed, 06 Mar 2019 14:36:38 GMT