Add delicious tangy flavor to your snack sticks, summer sausage and more with our easy-to-use Encapsulated Citric Acid. When added to sausage it tends to extend the shelf life and add a nice tangy flavor. The encapsulated acid capsules are designed to melt at 135°F so we recommend adding at the very end of your mixing process.
Sold in 1 lb. vacuum-sealed bag
Add after the last grinding of meat.
You will need 8 oz. to 10 oz. for 100 lbs. of meat, or about 1 teaspoon per pound
How To Use
Do not mix encapsulated citric acid with meat until after grinding because the citric acid is in a capsule form and you may break some of the capsules when grinding and your PH level may be lowering before you want it to, especially if you make the sausage the day before you smoke it. The encapsulated acid capsules are designed to melt at 135°F and only then will the citric acid start working.
Very Important: Hold the internal temperature at 142° (Between 140 – 145°) for 45 minutes for the encapsulated acid to do its job and work.
Encapsulated Citric Acid Is For Making Fermented Sausages: Semi-Dry Sausages: Summer Sausage, Thuringer, Lebanon Bologna & Dry Sausages: Pepperoni, Hard Salami, Genoa Salami