Encapsulated Citric Acid


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    Summer Sausage with Encapsulated Citric Acid

    What is Encapsulated Citric Acid?

    Learn what encapsulated citric acid is and how to make better sausage with Walton's and Meatgistics. Watch the video, read the highlights here, and then post your comments or questions below.

    What Is Encapsulated Citric Acid?

    Encapsulated citric acid is simply an acidulant that is coated with a hydrogenated cotton seed oil, which will melt and dissolve once heat is applied during cooking. It is used to give sausage a tangy flavor, by lowering the pH of the meat. It is meant to be a replacement for starter cultures.

    What Use Encapsulated Citric Acid Instead Of A Starter Culture

    The quickest and easiest answer is simply for cook time. Starter cultures can take hours and hours to develop correctly during thermal processing, but Encapsulated Citric Acid performs the same basic steps in a fraction of the time.

    Why Does Citric Acid Or Other Acidulants Need To Be Encapsulated?

    When making sausage, it is vital to add an acidulant at the proper point during thermal processing. Adding it directly while mixing, or having the citric acid or other acidulant release at the wrong point can lead to a dry and crumbly sausage, caused by a break down of proteins and the “meat bind” in your product. Encapsulated Citric Acid will release only at 135° or higher to properly release at the correct time during smoking and cooking so it does not alter your sausage’s texture in a negative manner.

    Encapsulated Citric Acid

    What Are Other Benefits Of Encapsulated Citric Acid?

    One of the big benefits that we already covered is a decreased cook time, but we also get some other general benefits of having a lower pH in cured sausages. By lowering the pH of the meat product and increasing the acidity, we will change the flavor of the meat or sausage and give it that tangy flavor many people associate with meat snacks like summer sausage or snack sticks. A lower pH will also help us enhance a meat product’s shelf-life. By reaching a certain pH level, we can attempt to even create a shelf-stable product (shelf-stability can also partially be dependent upon a product’s water activity). Encapsulated Citric Acid is also going to help control bacteria growth, and prevent pathogens or other microorganisms from growing by creating an environment in the sausage that is unfavorable for growth. Lastly, it will also act as a cure accelerator, which decreases the required hold time of a sausage before or during thermal processing, and it speeds up the conversion of nitrites into nitric oxide which is what gives cured meats their pink tinted color and cured meat flavor.

    How To Use Encapsulated Citric Acid?

    1. Do NOT regrind sausage after mixing in encapsulated citric acid
    2. Do NOT hold the product for an extended period of time or save partial batches for further processing later (encapsulate could break or dissolve overtime, releasing citric acid at the wrong time)
    3. IF you ignore rules 1 & 2, you can still successfully make and eat your sausage safely and it will be totally edible, but it just won’t have the same or correct end result
    4. Always wait until the last 60 seconds or so of your mixing cycle to add encapsulated citric acid so you don’t over mix or break the encapsulates, and you just need to mix long enough to evenly disperse
    5. During thermal processing, make sure you maintain an internal product temperature of 135° or higher for 1 hour. This will ensure the encapsulate has plenty of time to melt, dissolve, and thus release the citric acid.
    6. Use 4 oz per 25 lb of meat for achieving a product with a pH low enough to potentially be shelf-stable. You may use less than 4 oz though if you do not like as strong of a tangy flavor in your cured meats.

    Watch WaltonsTV: Encapsulated Citric Acid Product Overview


    Shop waltonsinc.com for Encapsulated Citric Acid

    Shop waltonsinc.com for Meat Additives

    Shop waltonsinc.com for Excalibur Sausage & Jerky Seasoning


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  • T

    MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
    Thanks for info.Tarp.

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  • @tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.

    As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!

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  • T

    I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
    But we like it hotter than most people but it might not flavor it correctly.???

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  • Smores Will it BBQ? Smores!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!

    Prep Time

    5 Minutes

    Cook Time

    10 Minutes

    Ingredients

    Marshmellows
    Graham Cracckers
    Chocolate

    Utensils Needed

    Foil Pan

    Instructions So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are going to try BBQing Smores!

    Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.

    Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.

    We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.

    We had our grill running at 450° and we let them cook for about 10 minutes.
    I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!

    So, Will it BBQ?

    So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!

    Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder XXXXXXXXX Hi-Temp Ghost Pepper Cheese Hi-Temp Cheese

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  • @mesbilawson That’s awesome, hope your next batch is as good as the first!

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  • M

    @jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!

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