I also do Polish, Hungarian, Portuguese,
Encapsulated citric acid
So I know you need to go straight from stuffing to smoker when using encapsulated citric acid on snack sticks, just wondering if there is and leeway in this-could I hold for 4-5 hours before putting into smoker, or is it literally from stuffing to smoking?
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
nicholls47 you do have some time, obviously the sooner the better. I have held them for a little while when things were going as planned, but I would not go much beyond your time frame.
If need be you can hold product with ECA in it overnight and then smoke/cook the next day. I’ve done it several times and you won’t have any issues. As long as you haven’t heated the product above the melting point of the oil (135ish) around the acid or overmixed after you added the acid and broke the oil matrix you’ll be good
Meat_Jack said it. Your ECA is safe until you hit the temp that melts that coating