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.
Is this encapsulated Acid?
Hello everyone. I am new to this site and I have a question. First off I am making meat sticks with seasonings from waltons. I forgot to order encapsulated acid So I had to go to a local butcher shop and ask to buy some from them. This is what they sold me.
I looked on Waltons website and Excalibur’s site and came up empty. I am doing 75 lbs of sticks and don’t want to mess them up. I want to make sure that this is the right stuff to use. Thanks in advance for your help.
Darren8167 Smooth Acid does have encapsulated citric acid in it, as well as some lactic acid and other ingredients. However, while it will work for your purposes, it will not have as much tang as regular Encapsulated Citric Acid. As the name implies Smooth Acid is designed to impart a smoother taste.