If you use Encapsulated Citric Acid don’t use Cold Phosphate - Sodium Phosphate but Sure Gel is fine. This is a good question and shows you are really thinking it through lcash74 good job and IVERYAN is also a nice answer. The real award though has to go to John Belvedere who must be the best meat processor in the State of NY. We do have some start cultures but we really don’t recommend them yet to retail customers. There is a lot of measuring of both temp and pH along with requirements for relative humidity that make it hard to manage at home. If we can ever find a reliable, affordable home dry curing cabinet we will dive deep into that but they are all insanely expensive and just seem to be getting either cheaper, or more expensive!
Encapsulated Citric Acid Needed?
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Planning on stuffing some Hawaiian snack sticks tonight (pork & pineapple) and smoking them tomorrow morning. It will most likely be about 8 hours between when I finishing stuffing them tonight and when I start the smoker in the morning. I know you normally would add encapsulated citric acid if going straight from stuffing to smoking but in my situation with an 8 hour delay what would you recommend? I will be using the normal cure with my maple seasoning tonight when I mix and stuff them.
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I don’t imagine ECA would complement that sweet flavor profile very well but that is just my personal opinion. Do some of each and see what you like best and report back to group.
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Hawkeye I’d like to see your recipe for your snack sticks with the pineapple and venison. Would like to give it a try.
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