dwald23 I really like Encapsulated Citric Acid because I want a cure accelerator and I like the tang it adds to the taste. If you like a tang I’d 100% recommend it, if you don’t then I wouldn’t. Just remember to add the ECA last when mixing (last 60 seconds) and make sure your sausage gets and stays above 130 for at least a full 60 minutes to let the entire coating dissolve.
Rookie Move & Texture- Bavarian Brat. & Pepperoni Stick
Not sure if I am not adding enough pork fat or? I made 1/2 Goose, 1/4 Pork Fat & 1/4 Pork Loin. I used Pepperoni seasoning and E citric acid. The flavor is great but dry, crumbling, cakey.
The same with the Bavarian, only with 1/2 lean pork, 1/4 lean beef , 1/4 Pork Fat and Bavarian Seasonings and powdered buttermilk. Thet bavarian recipe I have is not smoked just put in almost boiling water to pre-cook.
Here is the rookie move, I ran out of natural casings and used collogen casings on the last few pounds of the Bavarian. (You all know what probably happend) I heard a pop in the hot water bath opened the lid to find a casing had blown off. So I looked at the other sausages and seen a few air pockets so I stuck one with a steak knife and it blew hot water from my chin to chest. 2nd degree burns. Lesson learned.
Thank You in advance for your response’s. Smart elic responce’s assumed LOL
We all do stupid things without thinking sometimes. Thanks for sharing so others can learn from your mistake.
Wow, tuff way to learn,