Encapsulated Citric Acid

Encapsulated Citric Acid is added to sausage recipes for a distinctively tangy sausages such as summer sausage or snack sticks. How to Use Encapsulated Citric Acid

1. Grind all meat to final grind
2. Mix in all seasoning except for the Encapsulated Citric Acid
3. Add the Encapsulated Citric Acid at the end and mix thoroughly
4. Stuff the sausage, smoke and cook
5. Internal temp of sausage must reach over 150 F degrees for acid to release.

Yield: 3 oz. per 25 lbs. of meat Store in cool, dark place. Click here for more information on how to use Encapsulated Citric Acid.