Summer Sausage and Citric Acid

[meatman1405]

Making Summer Sausage with Encapsulated Citric Acid...I would like to get the ph to shelf stability around 4.6-4.8.

How much ECA do I need for a 10lb batch to get to the ph level of around 4.6-4.8?

 

[daveomak]

You are going to have to do a search... check with suppliers of ECA.... There may be a difference in manufacturers... that amount to add could be different....

 

[crankybuzzard]

Shelf stability will also depend on any extra seasonings, herbs, or fillers that you added. Some of them, if used fresh, may also pose a challenge.