Lebanon bologna



  • Was looking to make Lebanon bologna this weekend. Can I add sodium erthrtobrate to fast cure this so I dont need to wait over night? Also could i add encapsulated citric acid along with the sodium erthrtobrate?


  • Walton's Employee

    @mts1829 The citric acid will give you a nice tang, but it will also act as a cure accelerator so if you are going to use that, then I would not add the Sodium Erythorbate. Both are acidic so my fear is that you would end up with a product that would be overly tangy. I don’t think it would be to the point where it would cause health issues but I am going to check with our Application Specialist as well to see if there are any other reasons.

    We just made some here and we used the X-tra Hot Red Pepper at a usage rate of 3 oz to 100 lb of meat and it came out amazing! I would highly recommend adding some for a nice little kick to balance some of the sweetness.



  • Thank you so much for the info. I’ll just stick with the encapsulated citric acid


  • Walton's Employee

    @mts1829 I was able to get some time with our application specialist today and he said there shouldn’t be anything health-wise that would be an issue, he just said it’s unnecessary. So I think your plan to just go with the ECA is a good one!


Log in to reply
 


Recent Posts

  • J

    The only kind of dehydrator I’ve used for snack sticks is a jerky dehydrator. The snack sticks will shrivel just like jerky but maintain the flavor.
    I’ll try to upload a pic. The ones on the left are the dehydrated sticks and the ones on the right were slow cooked in an oven. AE1C6B3B-E0E4-4A8C-8A71-E5191A0330B1.jpeg

    read more
  • G

    Has anyone tried to dehydrate snack sticks instead of using a smoker?

    read more
  • Tonight’s dinner is a spatchcocked whole chicken marinated in my fermented chili sauce. Sides of grilled sweet peppers from the garden and rice.IMG_20190915_120107_burst_01.jpg IMG_20190915_120728.jpg IMG_20190915_135402.jpg IMG_20190915_183415.jpg IMG_20190915_183828.jpg IMG_20190915_185222.jpg

    read more

Recent Topics


Who's Online [Full List]

11 users active right now (0 members and 11 guests).
rich

Board Statistics

Our members have made a total of 7.5k posts in 1.4k topics.
We currently have 5.5k members registered.
Please welcome our newest member, logansmith123.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

12
Online

5.5k
Users

1.4k
Topics

7.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.