Yeah I wondered the same thing, as in maybe it needed a higher concentration since it wasn’t 100% pork.
I don’t have any left over seasoning from the package and it was 75% pork butt and 25% venison.
Anybody have any experience with this brand of encapsulated citric acid? Their directions say to let it cure overnight but I’ve always thought that you smoke immediately after stuffing when using ECA. I’ve never used ECA so I’m not sure what to do.
Zupe Nope, no experience with that but I can say you are right, the ECA is a cure accelerator so why would you need to hold it overnight? Seems like it would invite problems, if some of the encapsulation broke you are going to give that acid 12 hours to work in the meat and break down the protein bonds.
The simple solution is to buy from Exalibur! No, seriously, either way you go let us know how it turned out!
Jonathon Eldon’s repackages their products from someone else. They are out of Spokane Valley, WA over the mountains from me.