Encapsulated Citric Acid - 3 Ounce Bag

Encapsulated Citric Acid - 3 Ounce Bag

from USA
in 5-8 days
At your doorstep by May 16  to May 19 with standard delivery


  • 3 oz. Bag Correctly Seasons 25 Lbs. of Meat. Imparts a tangy and dry cured flavor to your favorite sausage.
  • This citric acid is coated with hydrogenated vegetable oil which will melt and release into the meat product at 150 degrees F.
  • Used to give certain products such as summer sausage and snack sticks their distinctive tang without going through a lengthy fermentation cycle.
  • Do NOT Grind the Encapsulated Citric Acid through your grinder..
  • Add Encapsulated Citric Acid and mix well with meat immediately before stuffing..
  • Imported from USA.
Procedure For Use 1. Grind All Meat To Final Grind 2. Mix In All Seasoning Except the Encapsulated Citric Acid 3. The Encapsulated Citric Acid Must Be Added After All Grinding Is Done! 4. Stuff the Snack Sticks and Smoke 5. The Internal Temperature of the Sausage Must Reach 150° For The Acid To Release 6. The Citric Acid Reduces The PH Of The Meat To Give A Tangy Taste And Decrease The Drying Time For A Firmer Sausage 7. Have Fun While Making A Great Snack Stick or Sausage

Encapsulated Citric Acid - 3 Ounce Bag


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