Product Description
Encapsulated Citric Acid - For Making Fermented Sausages - 1lb
ENCAPSULATED CITRIC ACID - 1Lb bag
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.
