Smooth acid

[PaPaSmokes]

Hey guys, is smooth acid the same as the regular citric acid? i see it has no glutimate in it. i reading that the encapsulated citric adds that zing to the sausage but if you want the speed but not the zing than add smooth acid.

[Tex_77]

See this thread, https://meatgistics.waltons.com/topic/6080/smooth-acid-with-h-summer?_=1678893851103

Also, don’t know if you knew this, but there is a magnifying glass looking icon on the top right of the site, that allows you to search the site. When using it, be sure to change the search setting to “titles and posts” not just titles.

[processhead]

PaPaSmokes
As Tex_77 says, a search will turn up some information on smooth acid experience by members on meatgistics.

[salmonmaster]

PaPaSmokes I use the smooth acid a lot. It’s a combination of lactic, and citric acid and still gives you a tang, but it’s just a smoother tang like the name implies. Still mix it the same, probably the same results as far as what it does to your sausage, just taste more of the lactic acid taste, as opposed to citric acid.

[processhead]

salmonmaster said in Smooth acid:

PaPaSmokes I use the smooth acid a lot. It’s a combination of lactic, and citric acid and still gives you a tang, but it’s just a smoother tang like the name implies. Still mix it the same, probably the same results as far as what it does to your sausage, just taste more of the lactic acid taste, as opposed to citric acid.

I think that smooth acid product is a way to get an end result more like what you would get from a naturally fermented sausage with lactic acid cultures.

[salmonmaster]

processhead that is correct. Makes your sausage taste more like a fermented product, without the fermentation. Also a stong anti oxident. Helps with drying, preserving, and holding the color of product after cut.

[PaPaSmokes]

salmonmaster i heard somewhere that there was another acelerator for cure that didnt give the tangy taste? thought iot was called smooth acid. hmmm

[salmonmaster]

PaPaSmokes said in Smooth acid:

salmonmaster i heard somewhere that there was another acelerator for cure that didnt give the tangy taste? thought iot was called smooth acid. hmmm

You are correct. There is something, I’m not sure what it is because I don’t use it, but I’m sure you will be hearing shortly what it is, and what it does. There’s people on here that use it.

[salmonmaster]

PaPaSmokes I think this is what it is

[PaPaSmokes]

salmonmaster i read that and actually have ordered it as well, so the difference in encapsulated citric acid and smooth acid is just the degree of tang your looking for correct?n Thx for that answer

[salmonmaster]

PaPaSmokes that’s pretty much right. The smooth acid to me has less of a “pucker” tang, for lack of better words, than citric acid. Gives you the tang of a store bought sausage.

[Departing Contestant]

here is the PSA on the product
SMOOTH ACID BLEND
Use as you would use encapsulated citric acid. This product will produce a smoother - less tart taste because while
containing some citric acid, it also contains trehalose - a natural sugar, as well as lactic acid - a natural product used as
an ingredient in many fermented products.
7-3/4 Oz. drops the pH of 25 lbs. of meat to 4.9
Cuts the drying time
Produces a firmer sausage.
Encapsulated to release on temperature rise(150° f. - Internal meat temp.) So this product is intended for use in products
that will be heated such as smoked and semi dried5 grams per kilogram of meat)
To be added to the mix after the grind as to not rupture the capsules

[salmonmaster]

Departing Contestant a “tart” taste, that’s the word I was looking for

[Departing Contestant]

PaPaSmokes you and your “worldly” tastes. perhaps in my wild and wicked youth I may have tasted a tart but the memory of the taste escapes me.

[cdavis]

PaPaSmokes said in Smooth acid:

salmonmaster i heard somewhere that there was another acelerator for cure that didnt give the tangy taste? thought iot was called smooth acid. hmmm

I use smoked meat stabilizer as a cure accelerator in alot of my sausage because my family doesn’t like the tartness of eca. I now have the smooth acid and I am trying it next