Sure Gel and Cold Phosphate
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MTArcher So the main adverse effect will be that neither will be as effective as they are working against each other. The pH is supposed to drop with the Encapuslated Citric Acid which makes it easier for the nitrate to do it’s job and act as a cure accelerator. As pH goes up the meat is more capable of bonding water. I’ve done this a few times and never had any disastrous results but in general I would just switched to Sure Gel instead of the Cold Phosphate or ditch the Encapuslated Citric Acid and hold the product for 12 hours after stuffing but before smoking.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to MTArcher on last edited by
MTArcher “Because whey contains lactose, it should be avoided by those who are lactose intolerant. When used as a food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals.” from Wikipedia. It looks like it contains reduced lactose whey powder, but still contains lactose. hose sensitive to lactose may feel its effects.
