jramey So the Encapsulated part of that is going to be an issue, the oil is either cottonseed or palm oil and it will dissolve at 130° but without enough moisture to aid it I don’t think it will dissolve fully. I think you will end up with residue from the oil on the surface of your meat. Why are you wanting to use the Encapsulated Citric Acid with jerky? Is it for Cure acceleration or the tang?
Citric Acid and snack sticks
I was thinking about using some citric acid in my snack sticks. How much do i use for a 5 pound batch? Do I need to use a binder like carrot fiber. I will be using 70 % pork and 30% beef. If I use citric acid, do I have to smoke immediately after stuffing or can they rest overnight.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
That will take to a conversion chart which has encapsulated citric acid listed.
Todd Phillips If using ECA i would get after cooking it as soon as you can after stuffing. The longer you wait the higher the chance of the ECA “breaking” and ruining your project before cooking.
Thank you very much