rayscheese last edited by
Was wondering,. With the addition of encapsulated Citric Acid mixed with the waltons Lebanon Bologna spice pack and the cure, will the meat be considered cured and fully cooked? In other words, can I cold smoke or must I apply heat?
Bob Zambuto last edited by
The way I understood it, the citric acid needs to be brought up to 150 degrees before it releases.
You still must cook the sausage. Encapsulated Citric Acid, Sure Cure, or any other spice mix will not just make a sausage fully cooked. You should still cook any type of sausage like this to at least 160 degrees internal meat temp.
@Bob-Zambuto You are correct, other than the temp that the encapsulation will start to dissolve is 135 not 150. It just needs to stay above that for 1 hour but Im glad you understand!
woodchuck777 last edited by
rayscheese… Let me know how your lebonon turns out… I bought some of this seasoning as well and intend on making a batch soon. Grew up eating this is Pennsylvania and it’s been my favorite for years…
@rodneycaudill ok ok, y’all are convincing me. I will look more at the vacuum chamber. Thanks for y’alls input!
I bought a chamber vacmaster vp 120 from waltons over a year ago, and it works great. just don’t get nothing inside the bag where it seals the bag.
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]