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.