I wondered if I made some snack sticks with the honey barbecue seasoning if I should add some encapsulated citric acid or leave it as is?
blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Ironreplied to Labradorbob on last edited by
Labradorbob I’d say it’s your own personal preference…I’d leave it out not sure how that would taste with honey/bbq…I really don’t care for much tang and seems like the recommended amount gives too much of a tang flavor for me so I really don’t use it much…I haven’t experimented enough with the quantity to find a happy medium
Labradorbob Yearlingreplied to blackbetty61 on last edited by
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Labradorbob on last edited by
Labradorbob if you want to use an accelerator so you can go straight to the smoker you can use smoked meat stabilizer without changing your taste profile very much.
RJ Adventures Sous Vide Canning American BBQ System Team Bluereplied to Labradorbob on last edited by RJ Adventures
Labradorbob I made a bunch of venison honey BBQ with just smoked meat stabilizer and everyone absolutely loved them! I made them before I started finishing in sous vide but they were definitely a hit, I’m just always trying to make stuff better
By the way, don’t forget to join @Team-Blue !
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
Labradorbob I have posted this a few times but the Honey BBQ is one I don’t actually care for but everyone else really liked. I used ECA both times I made it (2nd time just to see if I was crazy) I felt the same both times but everyone else liked it again, so I am the odd one. I’d be interested in your thoughts though