Forgot encapsulated acid

[EDaniels]

Ok I missed adding encapsulated citric acid in my salami mix does it require the 12hr hold time like summer sausage if so can I freeze and cook another day?

[processhead]

EDaniels said in Forgot encapsulated acid:

Ok I missed adding encapsulated citric acid in my salami mix does it require the 12hr hold time like summer sausage if so can I freeze and cook another day?

What time today did you mix the cure with your meat?

[EDaniels]

About an hour ago maybe 2 by now

[processhead]

This is not a recommendation, but just citing my personal experience.
I have smoked snack sticks with just cure and no added cure accelerators after just 6 hours from the time the cure and meat were mixed. The finished sticks had all the color and flavor characteristics of any of the sticks I have made where I held them overnight.
I did not follow best practices based on what I know today. Your mileage may vary.

[Dave in AZ]

EDaniels said in Forgot encapsulated acid:

Ok I missed adding encapsulated citric acid in my salami mix does it require the 12hr hold time like summer sausage if so can I freeze and cook another day?

I’m not too sure what you are attempting. Salami is a fermented, uncooked, dried product. So you never add ECA because the ferment does the acid for pH drop, and you don’t cook it since the pH drop and drying defeat bacteria.

Sounds like you are just making a smoked or cooked sausage?

If you had cure1 in it, no accelerator, it needs to sit for hours to work. Maybe 6 would do it with ground meat, as Paul said above, but of course 12 is recommended. If you freeze, it stops the cure reaction. Cure1 works in the 30s and above. So at some point you need to thaw it and let sit a bit.

[EDaniels]

Thank you I am still learning and trying to figure out the difference between bologna and salami

[Dave in AZ]

EDaniels no worries, I just don’t want to steer you wrong and give bad advice for what you’re really making

[Grimpuppy]

Dave in AZ said in Forgot encapsulated acid:

EDaniels said in Forgot encapsulated acid:

Ok I missed adding encapsulated citric acid in my salami mix does it require the 12hr hold time like summer sausage if so can I freeze and cook another day?

I’m not too sure what you are attempting. Salami is a fermented, uncooked, dried product. So you never add ECA because the ferment does the acid for pH drop, and you don’t cook it since the pH drop and drying defeat bacteria.

Sounds like you are just making a smoked or cooked sausage?

If you had cure1 in it, no accelerator, it needs to sit for hours to work. Maybe 6 would do it with ground meat, as Paul said above, but of course 12 is recommended. If you freeze, it stops the cure reaction. Cure1 works in the 30s and above. So at some point you need to thaw it and let sit a bit.

I am going to guess he is making a cotta salami. Not a traditional dry cured.