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Nepas OTBS #242
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I'll let you knowLiquid Citric Acid? Hmmm this should be interesting!
The mad scientist is working in the lab!
That's a great question Dave. I can get the crystal at the local brew shop. Think I'll do some research about mixing it with water. It's the same brand of the liquid Rick has.Rick, Any idea on crystal citric acid ?? Our health food store carries it..
No i didnt see any meat discoloration. I have found that with powder CA you gotta add it in plain water as the CA can make the seasoning in the water taste funny.nepas, Did you notice any "bleaching" of the meat using the liquid citric acid ?? Do you know the amount you added ??
I googled CA and Len Poli suggested using 0.01% CA......
I noticed when using ECA, a 0.0325% is recommended..... I guess that takes into account the coating on the granules....
Don't know if others recommend the same amounts as I found... Guess it depends on type of sausage and "tang" desired....