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Substitute for ascorbic acid

Air dried cured Meat Techniques
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Substitute for ascorbic acid

Postby gsevelle » Fri Oct 26, 2012 3:04 am

I have a recipe that calls for 1/2 tsp ascorbic acid. What is a good substitue. Can I use fresh squeezed lemond juice and at what quantity.

Inquiring minds want to know?
The smoke is rising and the butt is brining
gsevelle
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Postby crustyo44 » Fri Oct 26, 2012 7:44 am

I have used plain old vitamin C powder as advised by one of our illustrious moderators.
Regards,
Jan.
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