Encapsulated citric acid In Jerky?

  • Hi Everyone,

    Has anyone used ECA when making Jerky in a dehydrator? If so, did you like the results?


  • Team Blue Admin Walton's Employee Power User

    jramey So the Encapsulated part of that is going to be an issue, the oil is either cottonseed or palm oil and it will dissolve at 130° but without enough moisture to aid it I don’t think it will dissolve fully. I think you will end up with residue from the oil on the surface of your meat. Why are you wanting to use the Encapsulated Citric Acid with jerky? Is it for Cure acceleration or the tang?

Suggested Topics

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics