just read a post that you answered about pickle will last for months unless is citric acid pickle, can you further your explaination of the negitive problem with that type of pickle?
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Look at the contents of Mt. Dew, Country Time Lemonade, etc. I tried Citric acid a lot of years ago back in the 1980's, it is ok for small shops doing one or two deer at a time and other than the salt is easily disposed of. The draw back is it is a high maintance pickle and is not stable for long periods, it will weaken with in a few days and its a fairly expensive pickle.
I opt for a severly stable pickle, it cost a little more to start but the maintance is easier and a whole lot cheaper.
Now if you are making lemonade for a large group citric acid will put the tartness in the mix for you.
ahhhhhh ha ! i have heard from a professional tanner they dont use cause of the unstableness of it also , thanks for the follow up
I agree that the citric will weaken but that is because the skins are drawing it in. By adding more and close monitoring, it will become stable. Once stable, I have had citric pickles last quite some time without a problem. Also, cost is dependent on where you buy it. I pay $57.00 per 55 lb. bag and it is a high quality domestic stock.
There are allot of good pickle acids out there and citric is one of them. Things have changed quite a bit since the 80's.
98% citric acid has not changed and it being a FOOD item, I still will not use it for a lasting effect. It also has to contain BHT and BHA which is another FOOD quality preservitive.
I find I have a lot less trouble buy using formic or acetic acid.
Sorry I just dont want to add any food to the skins.