Harkness That would alter the PH before the proteins are set well as it is not slowed in it action by not being encapsulated. The encapsulation prevents the acid from being released until the sausage begins to cook so it will not interfere with protein extraction or binding. Using any acid directly in your batter depending on how much it changes the PH can adversely affect extraction and binding. Even adding things like Tomatoes can cause problems, but in those cases a small amount Sodium Bicarbonate will almost magically let binding happen.
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!