Is this encapsulated Acid?
Darren8167 last edited by
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.
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?