I Gotta Try This

Discussion in 'Sausage' started by nepas, Dec 4, 2012.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Doing 1 lb 1st.

    Lady said use half of a drop of a drop [​IMG]

     
  2. Liquid Citric Acid? Hmmm this should be interesting!
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I'll let you know [​IMG]
     
  4. Whats the purpose? 
     
  5. doctord1955

    doctord1955 Smoking Fanatic

    wont it turn meat to mush?
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I'm In, what flavor you gunna make?
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I dunno yet

    This is an experiment in liquid tang. Added correctly it should not affect the meat by turning white or mushy
     
  8. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG] I'm just along for the ride on this one.......
     
  9. kadoka

    kadoka Smoke Blower

    The mad scientist is working in the lab!
     
  10. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Kinda like Grandpa (in the cellar) from the Munsters... LOL.. I'm in
     
    Last edited: Dec 4, 2012
  11. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    You just showed your age and I guess I did too by knowing who they are [​IMG]
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Rick, Any idea on crystal citric acid ?? Our health food store carries it.. 
     
  13. ldrus

    ldrus Smoking Fanatic OTBS Member

    well????
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    So far it worked good. Gotta mix the liquid CA with the water.
     
  15. 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.
     
  16. kathrynn

    kathrynn Smoking Guru OTBS Member

    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.
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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

    [​IMG]
     
  18. kathrynn

    kathrynn Smoking Guru OTBS Member

    Well....by Golly....you need a Mad Scientist Room somewhere!  [​IMG]
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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.... 
     
  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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
     
    Last edited: Dec 8, 2012

Share This Page