Encapsulated Citric Acid
Shipping calculated at checkout
112 in stock
Goes well with
Venison Bacon Cure
Venison Bacon Cure
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