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{"id":421976375,"title":"Encapsulated Citric Acid","handle":"encapsulated-citric-acid","description":"\u003cp\u003eThis is to be used when making dry sausages.  When added to sausage it tends to extend the shelf life and add a nice tangy flavor.  Shipped with complete instructions on how to use.  \u003c\/p\u003e\n\u003cp\u003eSold in 1 lb. vacuum sealed bag\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd after last grinding of meat.  You will need 8 oz. to 10 oz. for 100 lbs. of meat.  \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eENCAPSULATED CITRIC ACID\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDo 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. \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eVery Important: \u003c\/strong\u003eHold the internal temperature at 142° (Between 140 – 145°) for 45 minutes for the encapsulated acid to do its job and work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEncapsulated Citric Acid Is For Making Fermented Sausages: \u003c\/strong\u003eSemi-Dry Sausages: Summer Sausage, Thuringer, Lebanon Bologna \u0026amp; Dry Sausages: Pepperoni, Hard Salami, Genoa Salami\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eBenefits of Encapsulated Citric Acid: \u003c\/strong\u003e\u003cspan\u003eIt will give the meat a tangy flavor and can be used to make shelf stable products and aids in drying preservation – Anti Microbial.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2014-12-16T10:48:00-06:00","created_at":"2014-12-16T10:52:11-06:00","vendor":"PS Seasoning \u0026 Spices","type":"Additives","tags":[],"price":1999,"price_min":1999,"price_max":1999,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":1046999515,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"01-027P","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Encapsulated Citric Acid","public_title":null,"options":["Default Title"],"price":1999,"weight":454,"compare_at_price":null,"inventory_quantity":-179,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/Encapsulated-Citric-Acid_2000X200.png?v=1426862513"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/Encapsulated-Citric-Acid_2000X200.png?v=1426862513","options":["Title"],"content":"\u003cp\u003eThis is to be used when making dry sausages.  When added to sausage it tends to extend the shelf life and add a nice tangy flavor.  Shipped with complete instructions on how to use.  \u003c\/p\u003e\n\u003cp\u003eSold in 1 lb. vacuum sealed bag\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd after last grinding of meat.  You will need 8 oz. to 10 oz. for 100 lbs. of meat.  \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eENCAPSULATED CITRIC ACID\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDo 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. \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eVery Important: \u003c\/strong\u003eHold the internal temperature at 142° (Between 140 – 145°) for 45 minutes for the encapsulated acid to do its job and work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEncapsulated Citric Acid Is For Making Fermented Sausages: \u003c\/strong\u003eSemi-Dry Sausages: Summer Sausage, Thuringer, Lebanon Bologna \u0026amp; Dry Sausages: Pepperoni, Hard Salami, Genoa Salami\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eBenefits of Encapsulated Citric Acid: \u003c\/strong\u003e\u003cspan\u003eIt will give the meat a tangy flavor and can be used to make shelf stable products and aids in drying preservation – Anti Microbial.\u003c\/span\u003e\u003c\/p\u003e"}

Encapsulated Citric Acid

$ 19.99
Maximum quantity available reached.

This is to be used when making dry sausages.  When added to sausage it tends to extend the shelf life and add a nice tangy flavor.  Shipped with complete instructions on how to use.  

Sold in 1 lb. vacuum sealed bag

  • Add after last grinding of meat.  You will need 8 oz. to 10 oz. for 100 lbs. of meat.  

ENCAPSULATED CITRIC ACID

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

    Benefits of Encapsulated Citric Acid: It will give the meat a tangy flavor and can be used to make shelf stable products and aids in drying preservation – Anti Microbial.

    Sku: 01-027P

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