Hey All,
I am new to the site and to sausage making as well. I am about to attempt making pepperoni for the second time. First attempt was with Unami and it was a failure. I am going to try a cooked pepperoni this time.
I have question on the Encapsulated Citric acid. I want the cure so I want to grind, mix the seasonings, and cure sit over night then add the ECA the next day and stuff. I also plan to add some turmeric and paprika for color. (saw the Turmeric idea on Chudd’s BBQ)
Can I expect any issues from an over night rest then mixing in the ECA? and if so Do i need to add any liquid the next day to loosen up the bind? I am worried about a crumbly sausage.

JerL JerL i think that adding a little extra paprika and Turmeric will give you the color that you are looking for.

I don’t have Carrot fiber can I use milk powder instead?

Jonathon Would you suggest using a lactic acid starter? Also if I do all not sitting over night and stuff how long can I let it sit before smoking?

Hey All,
I am new to the site and to sausage making as well. I am about to attempt making pepperoni for the second time. First attempt was with Unami and it was a failure. I am going to try a cooked pepperoni this time.
I have question on the Encapsulated Citric acid. I want the cure so I want to grind, mix the seasonings, and cure sit over night then add the ECA the next day and stuff. I also plan to add some turmeric and paprika for color. (saw the Turmeric idea on Chudd’s BBQ)
Can I expect any issues from an over night rest then mixing in the ECA? and if so Do i need to add any liquid the next day to loosen up the bind? I am worried about a crumbly sausage.

JerL JerL i think that adding a little extra paprika and Turmeric will give you the color that you are looking for.