<![CDATA[Soy Protein Concentrate and Citric Acid in summer sausage.]]>I’m going to be making summer sausage shortly. In the past when I’ve made summer sausage I have not used Soy Protein Concentrate (SPC) nor have I used Encapsulated Citric Acid (ECA). I would like to use SPC to improve the moisture of the sausage and the ECA for that tang taste. Is there any issue in using both in the sausage mixture? I understand the ECA needs to be added and mixed just prior to stuffing and then right into the smoker. Also when using SPC do you still use the recommended amount of water that’s on your spice mixture instructions or do you need to add additional water?

]]>https://waltonsdev.nodebb.com/topic/473/soy-protein-concentrate-and-citric-acid-in-summer-sausageRSS for NodeThu, 10 Sep 2026 20:30:22 GMTSun, 14 Jan 2018 17:53:27 GMT60<![CDATA[Reply to Soy Protein Concentrate and Citric Acid in summer sausage. on Mon, 15 Jan 2018 15:36:54 GMT]]>@Retired-RailRoader Always happy to help, if you make them and they turn out well take picture and post them!

]]>https://waltonsdev.nodebb.com/post/1216https://waltonsdev.nodebb.com/post/1216Mon, 15 Jan 2018 15:36:54 GMT<![CDATA[Reply to Soy Protein Concentrate and Citric Acid in summer sausage. on Mon, 15 Jan 2018 14:55:42 GMT]]>Jonathon Thank you!

]]>https://waltonsdev.nodebb.com/post/1213https://waltonsdev.nodebb.com/post/1213Mon, 15 Jan 2018 14:55:42 GMT<![CDATA[Reply to Soy Protein Concentrate and Citric Acid in summer sausage. on Mon, 15 Jan 2018 14:14:06 GMT]]>@Retired-RailRoader That’s a great question about any issues using the two together. There can be times that you do not want to use two additives in the same batch but in this case you would be fine. Our Soy Protein Blend has Soy Protein Concentrate in it as well as soy grits and some other ingredients so our usage rate might be different from what you have, for ours you would use 12 oz to 25 lb of meat and the same amount of water, this is helping with the consistency and binding so no need to change your water content.

You are correct on the Encapsulated Citric Acid, add it at the very end of the mixing process. One more important note on the Encapsulated Citric Acid, it is going to act as a cure accelerator so you need to go right from stuffing to the smokehouse, do not hold it overnight or the encapsulation might start to break down and release the Acid into the meat too soon in the process.

]]>https://waltonsdev.nodebb.com/post/1212https://waltonsdev.nodebb.com/post/1212Mon, 15 Jan 2018 14:14:06 GMT