Citric Acid Question

Discussion in 'Sausage' started by bill ace 350, Dec 30, 2014.

  1. bill ace 350

    bill ace 350 Meat Mopper

    Lots of recipes call for encapsulated citric acid.

    At a home brew store this afternoon, I picked up 2 ounces of food grade citric acid by the LD Carlson company.... can I substitute thus for eca, or is it eca?
     
  2. No, not usually.
    Plain citric acid lowers the pH of the meat, denatures the proteins and raises heck with the binding of the sausage...which leads to a crumbly sausage.
    Encapsulated citric acid was developed to avoid that problem...the acid isn't released until after the bind phase, when the temperature of the sausage reaches a certain point.



    HTH


    ~Martin
     
  3. bill ace 350

    bill ace 350 Meat Mopper

     
  4. Make beer!

    Happy smoken.

    David
     
  5. Brew something that requires citric acid. :biggrin:






    =Martin=
     
  6. bill ace 350

    bill ace 350 Meat Mopper

    I stopped on a brew supply store to grab some dextrose, which I did, and saw the citric acid... thought I had scored! Oh well, a friend of mine brews, I'll pass it to him. Buyer beware!
     
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I use citric acid in rubs a lot of times, especially on things like ribs where I want to minimize the fatty flavor. It doesn't take much and really brightens flavors without changing the overall flavor.
     

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