<![CDATA[Encapsulated citric acid question]]>I know that if I use Encapsulated citric acid I can go directly to the smokehouse. But I’m wondering, can I still hold the product over night and smoke the next day?
Thanks

]]>https://waltonsdev.nodebb.com/topic/2764/encapsulated-citric-acid-questionRSS for NodeThu, 10 Sep 2026 23:05:19 GMTWed, 07 Oct 2020 15:57:36 GMT60<![CDATA[Reply to Encapsulated citric acid question on Sat, 17 Oct 2020 02:17:14 GMT]]>Thanks for the advice. Just looking for the tang with out smoking all night.

]]>https://waltonsdev.nodebb.com/post/23571https://waltonsdev.nodebb.com/post/23571Sat, 17 Oct 2020 02:17:14 GMT<![CDATA[Reply to Encapsulated citric acid question on Thu, 08 Oct 2020 16:37:21 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/23273https://waltonsdev.nodebb.com/post/23273Thu, 08 Oct 2020 16:37:21 GMT<![CDATA[Reply to Encapsulated citric acid question on Wed, 07 Oct 2020 21:46:24 GMT]]>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)

]]>https://waltonsdev.nodebb.com/post/23242https://waltonsdev.nodebb.com/post/23242Wed, 07 Oct 2020 21:46:24 GMT