Jonathon said in Citric Acid:
but there are better options for cure accelerators for pressed hams like Sodium Erythorbate
Commercially that is what we used.
paulsje That looks awesome, great color, great particle definition too, well done!
paulsje looks great
paulsje Very good looking sausage. You can take great satisfaction in making your own and also adjusting seasonings to match your own tastes.
paulsje I just wanted to say also how great that looks, love that deep color and nice particles. So glad to hear of your success, if it tastes as good as it looks, it is awesome!
Believe me I failed a few times before I found this website/blog. I learned so much from others, I appreciate you, and thanks for the support! I’m hooked
The help and guidance you get here is phenomenal. Great looking sausage btw.
tkenney, I have also tried a batch with no citric acid, it was very bland, but if that’s what you like. I just feel that the smooth acid is a better way to go.
tkenney welcome aboard
paulsje great looking summer sausage . Congrats
paulsje welcome aboard
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