LEM encapsulated citric acid

Discussion in 'Sausage' started by big nut brewer, Aug 4, 2015.

  1. Man, I followed the instructions on the package (1 teaspoon/ pound of meat), and that made some super sour landjaeger!  Does anyone use this stuff?

    I'm not worried about making it shelf stable (plenty of freezer space).  Just want a little tang.  Their recommended dose makes my teeth hurt!

     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    LEM you said? Just add more water...
     
  3. LEM encapsulated citric acid in landjaeger sausage.  Adding water would help if I was making soup I suppose...[​IMG]
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's what LEM will tell ya if you email or call customer service! Its all they know how to say

    [​IMG][​IMG]

    http://www.smokingmeatforums.com/t/177047/is-my-lem-a-lemon

    In all seriousness look at some of the recipes on here and see how much guys are adding. Make a few 1 pound test batches until you get the flavor you are looking for then adjust the amounts for whatever size batch you want.
     
  5. I copy what you are saying dirt. It seems like there are a lot of variations out there from one teaspoon to 5# to the package recommendation. I followed the package instructions. My bad I guess.
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Any idea what that one teaspoon weighs? I've seen recommended amounts from 1.5 oz to 4 oz for 25 lbs. You might also try powdered butter milk, it give you a tang but not like citric.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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