I Gotta Try This

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Doing 1 lb 1st.

Lady said use half of a drop of a drop
icon_eek.gif


 
I dunno yet

This is an experiment in liquid tang. Added correctly it should not affect the meat by turning white or mushy
 
So far it worked good. Gotta mix the liquid CA with the water.
 
Let's hope there are no explosions from the basement!!!!  (Love the Munsters)

I know at Earth Fare...we can get both the liquid and the crystal CA.
 
I would think the crystal CA would start to work right away just like the powdered, perhaps.

@ Kathryn

I dont have a basement in the RV

laugh1.gif
 
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.... 
 
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.... 
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.

I mixed the LCA with the water. Used just half a drop of a drop (that was tough) nect time a full drop.

I would think the crystal CA would start to work like the regular powdered CA
 
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