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  • M

    @Jonathon When you think about the order changes, don’t forget to mention that you prefer to add the encapsulated citric acid dry. In addition, if you update your already excellent “Cured Sausage: 202 Using Encapsulated Citric Acid” viedo, think about clarifying your dry preference. About 45-60 seconds in the video, the encapsulated citric acid is added to water and the comment is “leave that little bit of cotton seed oil over the top” which confused the issue for me. Thank you for all the generous time you and the others provide and take my commentary as constructive and nothing else.

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  • @MT-Elk-Hunter You would add it during the last 60 seconds of the mixing process to prevent the encapsulation from rupturing and I wouldn’t mix it with water first. The encapsulation wqill stand up to room temperature water without any problem but I’d just add it dry as you are mixing. I had verbiage saying something like “If you added ECA you can skip this step” But I am going to change the order so that is first and a little more clear on what you can skip, I can see someone getting confused and thinking that they can skip the first step of smoking. Thanks!

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  • M

    @Jonathon said in Gamebird Gourment Pheasant Snack Sticks:

    Venison Snack Stick

    I’ve never used encapsulated citric acid, but it sounds like a good addition to stick making for me. In the video you did not specify how the acid is added. Is it dissolved in water or added dry? In the note section of the write-up, if I understand the process correctly, you may want to specifically add that the sticks should be smoked immediately after stuffing.

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