Chris Rousemiller One other advantage to Cure#1 in jerky besides the safety is you don’t have to dry it to the leather stage. I know a lot of people like their jerky very dry but with Cure#1 you have the option of having a less dry version that I along with many others think is a better chew.
citric acid use
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i do have food grade citric acid on hand. it does not say encapsulated but does say approved for food use. will this work in my snack sticks and summer sausage?? if so same amounts as encapsulated??
thanks in advance
opa -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
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 -
glen thank you for the answer on citric acid…and thank you guys for this forum. it is really nice to have a place to get TRUSTED info…i will be ordering some encapsulated citric acid.
opa -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
opah73 You are very welcome
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