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.
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  • Walton's Employee

    @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.


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  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

    Anyone else have thoughts?

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