mccracs1 I just made moose salami and added 2 to 3 % potato flour to the mix just like Putins boys. The results were fantastic and the salami sliced easily and tasted great.
Encapsulated Citric Acid
I want to do a 5lb. test batch of Summer Sausage. What is the conversion for the ECA for my 5 lbs meat block? Can I just divide the 4oz per 25# by 5?
1GRINDER Conversion chart is here for additives https://meatgistics.waltonsinc.com/topic/811/additive-conversion-chart for Encapsulated Citric Acid it would be 0.8 of an oz for a 5 lb batch. Math would be 4 / 25 then X the size of your bacth (in your case 5 lb) so 0.8 of an oz.
Thanks a bunch. I have everything else ready to go and thought I had this info but I did not. Here goes I’ll try to take some pics and post them. Jonathon saves the day!
1GRINDER Good use of the urgent category! Good luck, and please let us know how it comes out!