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Discussion in 'Sausage' started by nepas, Dec 4, 2012.
Doing 1 lb 1st.
Lady said use half of a drop of a drop
Liquid Citric Acid? Hmmm this should be interesting!
I'll let you know
Whats the purpose?
wont it turn meat to mush?
I'm In, what flavor you gunna make?
I dunno yet
This is an experiment in liquid tang. Added correctly it should not affect the meat by turning white or mushy
I'm just along for the ride on this one.......
The mad scientist is working in the lab!
Kinda like Grandpa (in the cellar) from the Munsters... LOL.. I'm in
You just showed your age and I guess I did too by knowing who they are
Rick, Any idea on crystal citric acid ?? Our health food store carries it..
So far it worked good. Gotta mix the liquid CA with the water.
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.
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.
I dont have a basement in the RV
Well....by Golly....you need a Mad Scientist Room somewhere!
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