Encapsulated Citric Acid
RatguyGary last edited by
Just wondering how long I have once my casings are stuffed before I need to get them in the smoker when using encapsulated citric acid.
I plan on making 25 lb. of Summer Sausage and because my mixer and stuffer can only fit 12.5 lb. I need to make 2 batches.
Can I hold off smoking the first batch until the second batch is done so I can smoke everything at once or is that a bad idea?
I don’t think it would be over an hour to complete the second batch.
@RatguyGary You should have no issue with this as long as you add the Encapsulated Citric Acid during the last minute of mixing. The cotton seed oil coating on the citric acid will easily stand up to being in cold meat for a few hours, so you are good to go!
@Jonathon well since I haven’t seen the video drop, here’s some pizza dough for Pizza week!
@Retired-RailRoader they look tasty good job
I finally got around to try my hand at chicken sausage. I used Walton’s Supreme Pizza Bratwurst Seasoning with their hi temp mozzarella cheese. I ground up 3.5lbs of chicken thighs with some of the skin through a 4.5mm plate. Once the chicken was ground I added the Supreme Pizza Bratwurst Seasoning per Walton’s conversation chart. Instead of water I used low sodium chicken broth. With everything mixed I then mixed in the 7oz. of the hi temp cheese. I stuffed them into 24-26 sheep casings. Grilled a few up for dinner and the rest will be going in the freezer. Two things I will do a little different next time. I’ll reduce the amount of cheese as the cheese seemed to be the predominant flavor. I will also reduce the amount of liquid as it seems chicken needs less then pork or beef as the slurry was a little loose.