opah73 The encapsulation keeps the acid from mixing with the meat until it reaches around 135-140 F
If you add it directly it will de-nature the meat causing problems with color, taste and cohesiveness
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Hey all, not sure who else to ask. I’m getting inundated with notifications from the f***m. I would be fine with a weekly or monthly digest but presently every time someone does anything in the f***m I get an email. I set every setting I could find to not notify me or update me and they are still coming through even on posts I’ve not participated in. Any suggestions? TIA
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
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