Encapsulated Citric Acid?

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Encapsulated Citric Acid?

Postby ComradeQ » Sat Jun 01, 2013 1:16 am

I was just given a rather large package of encapsulated citric acid from my friend. He claims that it works well in snack sticks, pepperoni, summer sausage, etc to add an acidic tang. Anyone here ever use it in your sausages? What did you think of the flavour profile in a sausage containing it?

For those that don't know, it is encased in a layer that supposedly dissolves when the sausage is heated, releasing the acidity. It is suggested that it is the last ingredient that should be added and that the sausage should be cooked immediately. This seems strange as the suggested use omits a drying/curing time. Input anyone?
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Re: Encapsulated Citric Acid?

Postby tommix » Sat Jun 01, 2013 8:02 pm

I use it in snack sticks that I smoke and cook up to 150 degrees internal temperature. I only use .20% of it, about 12 grams to 13.5 lbs. of meat. It comes down to personal preference, some people like the tang, some don't.
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Re: Encapsulated Citric Acid?

Postby Jacobsjet » Tue Nov 19, 2013 2:58 am

I use small amounts (ie 1/4 teaspoon to 5 lbs. pork) to extend the shelf life of the product without affecting the flavor.
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