Summer Sausage and Citric Acid

Discussion in 'Sausage' started by meatman1405, Dec 2, 2014.

  1. meatman1405

    meatman1405 Newbie

    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?
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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....
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     

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