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
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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
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We all do stupid things without thinking sometimes. Thanks for sharing so others can learn from your mistake.
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Wow, tuff way to learn,
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