<![CDATA[Help with additives]]>Do you use both Sodium Erythorbate and encapsulated citric acid together when making Lebanon bologna?

]]>https://waltonsdev.nodebb.com/topic/1676/help-with-additivesRSS for NodeFri, 11 Sep 2026 10:17:50 GMTThu, 24 Oct 2019 23:55:36 GMT60<![CDATA[Reply to Help with additives on Fri, 25 Oct 2019 19:24:38 GMT]]>Waynegus No, I wouldn’t use both as they are both cure accelerators. I don’t believe it would cause anything to gas out too quickly as the encapsulation of the citric acid would prevent it from breaking down until 130° but it wouldn’t be necessary. If you are looking for the tang just go with Encapsulated Citric Acid, if you are looking for less/none of tang go with the Sodium Erythorbate.

Hope that helped!

]]>https://waltonsdev.nodebb.com/post/8577https://waltonsdev.nodebb.com/post/8577Fri, 25 Oct 2019 19:24:38 GMT