Encapsulated Citric Acid – 3 oz

Encapsulated citric acid adds the distinctive tang associated with summer sausage and snack sticks. Its protective coating keeps the acid inactive during grinding, mixing, and stuffing, then releases it as the sausage cooks so tang develops without prematurely damaging the meat texture.

Features:

• Controlled Release – Designed to release after the sausage reaches an internal temperature above 150°F.
• Traditional Tang – Creates a fermented-style tang without a full fermentation process.
• Measured Packet – One 3 oz. packet treats approximately 25 lb. of meat.
• Smaller-Batch Rate – Use approximately 1 oz. per 8 lb. of ground meat.
• Storage – Store in a cool, dark place.

• Grind the meat to its final grind.
• Mix in all other seasonings first.
• Add encapsulated citric acid last and mix thoroughly without grinding it further.
• Stuff the sausage, then smoke and cook according to the recipe.
• The sausage must exceed 150°F internally for the encapsulated acid to release.