Fermented Type Cooked Sausages
There is a category of cooked sausages that in addition to utilizing
the manufacturing guide in the Cured, Smoked, and Fully Cooked Sausage section, additional steps are taken to impart a unique flavor profile. The "tangy" flavor can be achieved with the incorporation of encapsulated citric acid. The Old
Plantation blends suitable for this category of products include
Summer Sausage and Snack Sticks.
In addition to the guidelines for Cured, Smoked, and Fully Cooked Sausages
in regards to grinding, a processor can achieve the fermented flavor profile as
follows:
Add 3.00 ounces of encapsulated citric acid per 25.00
pounds of meat after the second grind and prior to stuffing.
Do not grind this ingredient. The acid is released at the end
of the cooking cycle as the products internal temperature
approaches 145°F. This prevents breakdown of the meat
product due to a premature low ph.