Cheaper alternative to fermento?

Air dried cured Meat Techniques

Postby Oddwookiee » Sat Dec 29, 2012 8:17 pm

Sure thing, feel free to email. I'm glad to help.
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Postby chix-boy » Mon Dec 31, 2012 4:05 am

Encapsulated citric acid is used to achieve the distinctive "tang" of lactic acid, which is associated with fermented (dry cured) sausages that require a lengthy fermentation time. Since citric acid is different from lactic acid, the taste will be more acidic (sour) then fully fermented sausages, but that may be indistinguishable for most.

This is a naturally occurring acid that has been coated with maltodexrine, a hydrogenated vegetable oil which will melt at 135° F; releasing the citric acid into the meat. This prevents the citric acid from releasing and prematurely lowering the pH of your sausage meat mix. If there is a premature release of the citric acid, the meat's pH will drop before the protein sets at 105-115° F - early release will have a negative effect on the texture of your finished sausage. It won't bind as well and the texture will be crumbly. Since this ingredient requires a temperature of 135°F to release the citric acid, this can not be used to make dry cure (fermented) sausages. The average use is 1.50 - 1.80 ounces for 25 lbs. of meat; or .3 - .4 ounces per pound. Suggested use is no more then 3 oz (85 g.) for 25 lbs. of meat/fat or .12 ounce (3.40 g.) for 1 lb. meat/fat.

Add the encapsulated citric acid to the meat at the end of the mixing process (make sure you do not grind the meat again) blend into the meat by hand or by mixer. It is best to mix by hand, but if using a mixer, mix at low speed only until the acid is blended into the meat mix, usually about one minute. Longer mixing can cause the capsules to rupture resulting in the premature release of the citric acid.
You know there might, I say there just might be a market for bottled duck
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Postby wheels » Mon Dec 31, 2012 9:41 pm

A post with such detail can't pass without comment - even on New Year's Eve!

Many thanks, I've learned something today.

...and Happy New Year.

Phil :D :D :D :D :D :D :D
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Postby crustyo44 » Tue Jan 01, 2013 2:34 am

Phil,
You are so correct, one post only from Chix-Boy and all the questions are answered in detail already.
Chix-Boy, you are tops!!!!!!!!!!
Thank you,
Jan.
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