Citric Acid

Citric acid is a natural preservative which is also used to add an acidic, or sour taste to foods and soft drinks. It is widely available in the form of white miniature crystals. Originally produced from lemon juice, it is now produced by fermenting sugars. You can substitute 0.8 g citric acid with ½ teaspoon of fresh lemon juice. Citric acid is used widely in general cooking, wine making and is always added to honey wine, otherwise the honey will taste somewhat bland. 10 g of citric acid is diluted in 50 ml of water and poured into a measuring cylinder. Then 40% alcohol is added to the 100 ml mark and a 10% citric acid solution is obtained. One gram of citric acid corresponds to 10 ml of the solution. The solution can be measured with a cylinder or withdrawn with a syringe.

Honey usually contains a small amount of citric acid.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages