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  1. meatman1405

    Summer Sausage and Citric Acid

    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. meatman1405

    Jerky Making Issues

    I'm making beef bites using 80/20 ground beef and using an industrial oven with 170 being the lowest temp it can go. I've made several batches and keep having the same issue with it being too greasy and not dry/tough enough. I make my mix and roll it out on a cookie sheet and cut into strips...
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