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Free Recipe for Dried/Smoked Beef (Venison) - For 5 lbs of Meat Dried beef or venison is excellent chipped (sliced thin) and served with white gravy and potatoes. Ingredients: 4 to 5 lbs. boneless beef or venison round, trimmed 1 teaspoon curing salt (pink) 3 tablespoons salt 2 tablespoons garlic granules 2 tablespoons Black Pepper 1 teaspoon white pepper 2 quarts ice cold water Directions: Combine all ingredients (except meat) in a non-metallic brining vessel; mix well. Pump meat to 10% of its own weight and submerge in brine solution. Refrigerate submerged meat for 7 days stirring and turning meat every other day or so. Skim mold from surface of brine if necessary. After 7 days remove the cured meat from the brine solution and pat dry. Do not rinse! To cook: OVEN: Place cured meat on rack in oven, crack open oven door, turn oven to 150 degrees or lowest setting for one hour or until the outside of the meat is nearly dry. Close oven door, increase oven temp. to 175 degrees and hold until the internal temperature of the meat reaches 152 degrees (fully cooked). Remove and cool. SMOKER: Place cured meat on rack in smoker, open damper wide open, set smoker temperature at 130-40 degrees, for one hour or until the outside of the meat is nearly dry. Close damper. Add smoke chips, smoke according to individual tastes, increase the smoker temperature to 175 degrees and hold until the internal temperature of the meat reaches 160 degrees F; (fully cooked). Remove and cool. (Or you can take up to 48 hours or longer if you want truly old-fashioned dried beef. Simply start at a 125 degrees and hold for 12 hours, drop the temperature to about 115 degrees, smoke up to 10 hours (I prefer a couple of hours) and hold for a couple of days, without smoke, until the meat is dry. Expect about 40% shrink if you dry it all the way.

What is Encapsulated Citric Acid (Also Called Sausage Tang)? Encapsulated citric acid, often referred to as Sausage Tang , is simply citric acid—derived from citrus fruits—that’s coated in a protective layer of hydrogenated vegetable oil or similar material. This coating allows the citric acid to remain inactive during the mixing process, only releasing its tangy punch when the meat reaches a certain temperature (around 135-145°F during cooking). This time-controlled release ensures that the acid does not interfere with the protein binding in the raw meat, which could otherwise result in a crumbly texture or off-putting consistency. Encapsulated Citric Acid: The Secret Ingredient for Perfectly Tangy Cured Meats When it comes to producing the best cured meats or sausages, achieving that perfect balance of flavor and texture is a science. A key player in this process, especially for those looking to add a controlled tanginess to their cured meats without affecting the protein structure, is encapsulated citric acid (ECA). Whether you’re a home cook venturing into sausage making or a professional in the meat industry, understanding how ECA works can be the difference between good and great results. What is Encapsulated Citric Acid? Encapsulated citric acid is simply citric acid—derived from citrus fruits—that’s coated in a protective layer of hydrogenated vegetable oil or similar material. This coating allows the citric acid to remain inactive during the mixing process, only releasing its tangy punch when the meat reaches a certain temperature (around 135-145°F during cooking). This time-controlled release ensures that the acid does not interfere with the protein binding in the raw meat, which could otherwise result in a crumbly texture or off-putting consistency. Why Use Encapsulated Citric Acid? In sausage making and cured meat production, citric acid serves multiple purposes: Tangy Flavor : ECA is a great way to add a consistent, mild tanginess to your sausage or cured meat, similar to what you might find in fermented products like summer sausage or snack sticks. It’s especially helpful when you want that flavor without the long fermentation process. pH Control : ECA helps to quickly lower the pH of the meat, which is essential for food safety. A lower pH creates an environment that inhibits bacterial growth, extending shelf life and ensuring safe consumption. Consistency : Unlike adding citric acid directly, ECA prevents the acid from interacting with the meat during the mixing stage, where it can destabilize the proteins. The encapsulation ensures the acid is only released during the cooking process, preserving the structure of the sausage. How to Use Encapsulated Citric Acid in Meat Processing Encapsulated citric acid is incredibly easy to use, but there are a few key tips to keep in mind to ensure the best results: Proper Mixing : Add the encapsulated citric acid at the very end of your mixing process to avoid rupturing the encapsulation. Overmixing or excessive heat during mixing can break the coating prematurely, releasing the acid and affecting the texture of the meat. Temperature Control : ECA is designed to release its acid content once the internal temperature of the meat reaches 135-145°F. Therefore, it’s crucial to monitor the temperature during cooking to ensure proper release. Amount : The typical usage rate for encapsulated citric acid is around 0.8-1 ounce per 25 pounds of meat, but always check with your recipe for specific recommendations. Benefits of Using Encapsulated Citric Acid Quick Process : Unlike traditional fermentation, which can take days or even weeks, ECA allows for rapid acidification, making it a perfect solution for those looking to speed up production time. Consistent Results : Because it releases only when the meat is cooked to the correct temperature, it ensures consistent flavor and pH control every time. Shelf Stability : Sausages made with ECA tend to have better shelf life due to the immediate pH drop, inhibiting the growth of spoilage organisms. Common Uses for Encapsulated Citric Acid ECA is most commonly used in: Snack Sticks : Adds that distinctive tangy flavor associated with high-quality snack sticks. Summer Sausage : Traditional summer sausage is often fermented, but using ECA gives you that classic tang without the wait. Jerky : ECA works well in jerky recipes where a tart note is desired, and food safety is a priority. Cured Sausages : Products like salami, pepperoni, and other dry-cured sausages can benefit from the consistent tang and extended shelf life provided by encapsulated citric acid. Final Thoughts Encapsulated citric acid is a powerful tool in the meat processor’s toolkit, providing a reliable way to add tang, control pH, and ensure the safety and quality of your meat products. Whether you're making snack sticks, summer sausage, or experimenting with your own recipes, ECA allows you to skip the long fermentation process while still delivering that perfect zesty flavor. If you’re ready to take your sausage making to the next level, give encapsulated citric acid a try. It’s easy to use, enhances food safety, and ensures you’ll have that delicious tang every time! Where to Buy Encapsulated Citric Acid If you're ready to try encapsulated citric acid in your own recipes, you can find it in convenient sizes here at Eldon's Sausage & Jerky Supply . Whether you're making small batches or processing larger quantities, we offer 4 oz and 16 oz options to fit your needs.

Title: Debunking the Myths and Unraveling the Facts About MSG Introduction For decades, monosodium glutamate, commonly known as MSG, has been the center of controversy and confusion. Accusations of causing headaches, nausea, and other adverse effects have surrounded this flavor enhancer. Yet, in recent years, the tide has started to turn as scientific evidence emerges, shedding light on the real truth behind MSG. In this blog post, we'll explore the history of MSG, debunk the myths, and delve into the scientific facts to provide a balanced perspective on this much-maligned food additive. What is MSG? MSG is the sodium salt of glutamic acid, a naturally occurring amino acid found in many foods, including tomatoes, cheese, and mushrooms. The process of extracting MSG began in 1908 when Japanese scientist Kikunae Ikeda discovered that the unique taste of seaweed broth was due to the presence of glutamate. The flavor-enhancing properties of MSG were later commercialized, leading to its widespread use in the food industry. Myths Surrounding MSG 1. Headaches and Allergic Reactions: One of the most common myths about MSG is that it causes headaches and allergic reactions. This belief, often referred to as "Chinese Restaurant Syndrome," emerged in the 1960s but has been widely discredited. Numerous scientific studies have failed to find a consistent link between MSG consumption and headaches or allergies in the general population. 2. Obesity and Overeating: Another misconception is that MSG contributes to obesity and overeating by stimulating appetite. While some animal studies have suggested this effect, human studies have not provided conclusive evidence. Overeating is typically a result of complex factors such as individual eating habits, portion sizes, and overall diet, rather than a single food additive. 3. Brain Damage: There have been claims that MSG can cause brain damage due to its alleged neurotoxic effects. However, research conducted over the years has not supported this idea. The human body metabolizes and excretes glutamate effectively, making it safe for consumption when used within recommended levels. The Facts About MSG 1. GRAS Status: The United States Food and Drug Administration (FDA) has designated MSG as "Generally Recognized as Safe" (GRAS). It is one of the most extensively researched food additives, and numerous studies have confirmed its safety when consumed within acceptable limits. 2. Flavor Enhancement: MSG is renowned for its ability to enhance the umami taste, which is the fifth basic taste, along with sweet, salty, sour, and bitter. Umami is described as a savory, meaty, or brothy flavor, adding depth and richness to a wide variety of dishes. 3. Reducing Sodium Intake: By using MSG as a flavor enhancer, chefs and food manufacturers can reduce the amount of added salt in their recipes. This can be particularly beneficial for individuals trying to manage their sodium intake without compromising the taste of their meals. Conclusion While MSG has been subject to unfounded myths and controversy, scientific research continues to reaffirm its safety and flavor-enhancing properties. When consumed in moderation, MSG is a harmless additive that can contribute to creating delicious and satisfying dishes. It's essential to base our opinions on the latest evidence and separate fact from fiction when it comes to understanding the role of MSG in our food. As with any food additive, individuals with sensitivities or allergies should exercise caution and seek medical advice if they suspect adverse reactions. By embracing a balanced approach and relying on evidence-based information, we can appreciate the culinary benefits of MSG without succumbing to unfounded fears.

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Terms & Conditions Terms & conditions Eldon's Sausage and Jerky Supply Terms and Conditions Welcome to Eldon's Sausage and Jerky Supply! These terms and conditions ("Terms") govern your use of our website eldonsausage.com ("Website"). By accessing or using our Website, you agree to be bound by these Terms. If you do not agree with these Terms, please refrain from using our Website. 1. Use of the Website: a. Age Requirement: You must be at least 18 years old to use this Website. By using the Website, you confirm that you meet this age requirement. b. Personal Use: The content and services provided on the Website are intended for personal and non-commercial use only. You may not use the Website for any illegal or unauthorized purpose. c. Account Registration: Some features of the Website may require you to create an account. You are responsible for maintaining the confidentiality of your account information and are liable for any activities conducted through your account. 2. 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