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I've noticed encapsulated lactic acid as an ingredient in a lot of meat sticks/jerky. I'm interested in using it, but am having a difficult time finding a source/supplier. I know encapsulated citric acid is widely available, but I'm particularly interested in encapsulated lactic! Does anybody...
The buttermilk is a lactic acid which is what is used for fermenting sausages but this will do it to a lesser degree much lie the citric acids. It's use is about 1 oz. per lb. of meat up to 6% of the raw meat weight. Best to let it sit in the fridge for a few days before smoking.
As the product is stored and later reheated for consumption, the decline of nitrite continues. 4 ounces of Prague powder #1 is required to cure 100 lbs of meat. A more typical measurement for home use is 1 level tsp per 5 lbs of meat. Mix with cold water, then mix into meat like you would mix seasonings into meat.
Suggested usage for this purpose is 3 oz. for 25 lb. of meat. Encapsulated citric acid should be added near the end of the processing cycle as not to rupture the capsules during the mixing cycle. During processing the encapsulated citric acid is inactive until the temperature reaches 150° F. and then the capsule is melted releasing the citric ...
Using fermentation, replacing that with Encapsulated Lactic Acid, or Encapsulated Citric Acid. Various scientific studies on the degradation of texture when direct acidification of meat using non Encapsulated products, how much pH drop can happen to at what rates to retain texture.
From what I been able to gleen Fermento trys to duplicate the lactic acid tangy taste in sausage. Buttermilk does the same thing. Being a milk product it has natural latic acids in it. It's not a true fermention but in theory a similar taste can be achived by adding it.
It is pretty tangy due to ferment from lactic acid bacteria forming lactic acid. I guestimate 4.4 to 4.8 for pH, quite tangy, but this varies across pork roll brands. Citric acid doesn't give the same flavor and tang as lactic, so it is a poor substitute to use ECA.
The hydrogenated palm oil keeps the citric acid from contact with the meat until IT of the sausage is somewhere close to 130F at which point the oil shell dissolves releasing the citric acid into the sausage. This is necessary because the citric acid will denature the ground meat and create a very crumbly sausage released to soon.
Encapsulated citric acid is citric acid, a naturally occurring acid, that has been encapsulated (coated) with maltodexrine, a hydrogenated vegetable oil, which will melt at 135 degrees F. releasing the citric acid into the meat product. This prevents the citric acid from releasing and prematurely lowering the ph of your sausage meat mix.
This giy is no idiot he makes his own beer, cheese, and sausage many of which use citric acid. For dry and semi dry sausages you should always use a starter culture to get that authentic "tang." You can use encapsulated citric acid for dry and semi dry sausages and if you search you can even find encapsulated lactic acid.