Thanks for the information! My plan was mixing a gallon up and use as needed for meat block weight x 15%. I better let my wife know I was right about something today. She thought it meant you use a 15% solution.
Help with additives
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Do you use both Sodium Erythorbate and encapsulated citric acid together when making Lebanon bologna?
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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!
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