Encapsulated Citric Acid

[lcruzen]

Gonna be making venison salami this weekend and wondering about the amount of citric acid to use. Butcher Packer recommends 1.5 oz per 25lbs of meat. Seen some posters that think that amount is too low. Any input?

[Richtee]

I find it to be on the short side myself, Lou. I used an ounce in about a 12 pound batch. Perhaps a little much but not by much. Hmmm little math- 1.5-2g/Lb?

[lcruzen]

I find it to be on the short side myself, Lou. I used an ounce in about a 12 pound batch. Perhaps a little much but not by much. Hmmm little math- 1.5-2g/Lb?

By that then 1 oz for a 15lb batch should work eh?

[Richtee]

Sounds about right...but YMMV ;{)

[lcruzen]

Sounds about right...but YMMV ;{)

Somewhere to start anyway.

[Richtee]

Perhaps you could split the batch and experiment?

[DanMcG]

Let us know what ya do and how it comes out....Thanks

[lcruzen]

Let us know what ya do and how it comes out....Thanks

Absolutely. Pics and recipe for my Venison Chipotle Beer Salami will be posted upon completion.

[Fishawn]

Venison Chipotle Beer Salami

Now that sounds like a winner

[Meat Hunter]

Got some LEM CA a few weeks back. Been experimenting with it with great success. Directions on my packet calls for 1 level tsp per pound of meat. ( I know, I should be weighing it lol)

First time, I followed directions accordingly, splitting a batch of meat. One with, the other without. The one with had a slight tang to it over the plain one. Detectable, but not standing out. I personally like a bit more tang so now I use a "slightly" rounded tsp per pound of meat.

[Gunslinger]

I use 1.5 oz per 25 lbs or .06 oz per lb as B&P calls for. Seems to be the standard with all brands. I like it and it works well as long as you dry them first then bump up the temp to melt the capsule and finish the sausage. Maybe the ones having trouble are cooking instead of drying at the beginning and losing the citric acid with fat renderings.

[gwapogorilla]

I buy mine from Butcher packer, but the 1.5 is a little low for me. I use 2 oz. plus horseradish to help the flavor out.
Sounds crazy...I know. But it works.

[lcruzen]

I like the horseradish idea. Someone got me a jar of Nasal Napalm for Christmas. Might have to add a little.

[Meat Hunter]

Horseradish does sound good. What's a good starting point? How much per pound of meat?

[gwapogorilla]

I like the horseradish idea. Someone got me a jar of Nasal Napalm for Christmas. Might have to add a little.

lol

Horseradish does sound good. What's a good starting point? How much per pound of meat?

I use about 1/8 cup per 10lbs of meat...used in conjunction with encapsulated citric acid.