anyone used citric acid in beef snack sticks???

Discussion in 'Sausage' started by jeff 1, Mar 21, 2011.

  1. jeff 1

    jeff 1 Smoke Blower

    I am fixin to grind up some rump roasts for some snack sticks and I already have a recipe that I want to use but I am considering adding encapsulated citric acid to the mixture.   I have never used citric acid,  any thoughts on it???
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I use ECA at times in my sticks. On a note add the ECA after the grind and mix in by hand. If you grind the ECA it will release and make the sticks turn a pale color and turn the sticks into a crumbly mess.
  3. jeff 1

    jeff 1 Smoke Blower

    I really am wanting to add this to my snack sticks but 1 thing concerns me,  I am using my small grinder to stuff the 22mm cologen tubes,  is the auger forcing the meat down the horn going to compromise the encap citric acid?, 
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yes the auger will break the ECA and compromise the integrity of the meat making it turn a white hue and get crumbly. Never grind ECA. Always mix in by hand.

    NOTE: The auger rotating against the inside splines of the neck will break the ECA.
  5. franklin3

    franklin3 Fire Starter

    I  am in the process of finishing off 25lbs of beef sticks.  I did add te ECA (3oz.) after all grinding and seasoning was done.  My wife and I spent eight full hours stuffing the 19mm cologen casings on our kitchenaid stuffer.  That turned into a tale all it's own one I don't ever plan to repeat but that's another story.  As the other poster said there are white spots in several place and after smoking and trying the first batch i found out that in addition to the nice "tangy" flavor there is also a random smack down tangy flavor!  I assume this is from the auger loading up on the ECA and then depositing it in random chunks through the casings.

    My smoker temp got away from me and I think I over cooked the first batch as well.  I'm experimenting with cooking a batch today in the kitchen oven.  For one reason its a torrential rainstorm here where I live and also I just want to see how they come out.

    I'm new at the sausage making art and theres a world of experience here that I am relying on also.

    On a high note I like the tangy flavor that ECA brings to the party.

    I think Im gonna try hot dogs next!
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    WOW thats a long time for stuffing.

    Like i said before the KA is a decent grinder but not worth a $hit for stuffing.

    ECA should never be ground and always mixed in by hand or with the dough hook on your KA mixer. (the paddle just makes it ball in the middle)
  7. franklin3

    franklin3 Fire Starter


    I just checked out your albums of some of your tools.  Very nice.

    I have been looking at the dakota stuffer since before the fiasco with the KA. I held off cuz this was my first time and I thought heck it could only take two or three hours......DUH!

    I'm cashing in the gift cards my kids have been giving me and I got just enough to buy it!  Should help my relationship with the wife a lot!

    I also like that homemade smoke house!

    Please post them pictures of the insides and tell more about it.

    I got twelve hungry moths to feed every saturday and I need to be able to put up 25lbs plus of meat in one operation.  PLus I always got room for one more shed.  I interested to know what if anything you di to finish off the inside and how you piped your firebox into the smoking room.
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have my Dakota up for sale even....

    Anyways back to the smokehouse.

    Here is the link to some of my before and after pics. I dont pump any smoke into the SH. Its fired by a Traeger pellet auger.

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