Encapsulated Citric Acid

Encapsulated Citric Acid is a sausage-making additive that adds a tangy, signature snack stick flavor to summer sausage, pepperoni, and snack sticks - and helps extend shelf life. The encapsulated capsules are designed to melt at 135°F, releasing the citric acid during cooking rather than during mixing, so add this to your meat block at the very end of the mixing process. Sold in 1 lb. vacuum-sealed bag.

Sold in 1 lb. vacuum-sealed bag

• Add after the last grinding of meat.
• You will need 8 oz. to 10 oz. for 100 lbs. of meat, or about 1 teaspoon per pound