Encapsulated Citric Acid Needed?

Meat Processing
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  • H

    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.

    B 1 Reply 0
  • keend0
    Team Orange

    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.

    0
  • B
    Yearling

    Hawkeye I’d like to see your recipe for your snack sticks with the pineapple and venison. Would like to give it a try.

    0

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