In the video you I noticed you showed how ECA dissolves in water leaving oil on the top. So might adding it to the sausage meat while mixing with a lot of water in it or other liquids be a mistake as it could dissolve before it’s meant to? Thanks
It will be coming up in the Meatgistics University Seasoning and Additives advanced section. Should be shot, edited and up within a couple of months, it is one I have been researching and preparing to do for a long time!
Thank you for all you do, Johnathon. Excellent video & content...
Thanks for the video Jonathon!
great video,
great video. if my recipe calls for sodium erythrobate can i substitute it with Encapsulated citric acid? thanks
So what about letting your seasonings marry over night...can't you do that then mix your citric next day , then stuff And smoke
In the video you I noticed you showed how ECA dissolves in water leaving oil on the top. So might adding it to the sausage meat while mixing with a lot of water in it or other liquids be a mistake as it could dissolve before it’s meant to? Thanks
If using encapsulate citris acid can you use less pink cure??not looking for self stable summer sausage
Do you have a video discussing nitrates/cure and the bad wrap it gets?
It will be coming up in the Meatgistics University Seasoning and Additives advanced section. Should be shot, edited and up within a couple of months, it is one I have been researching and preparing to do for a long time!
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