Encapsulated Citric Acid
Encapsulated citric acid allows you to lower the PH level of your sausages. This will increase shelf life, decrease drying time, and provide the distinct "tangy" flavor that is expected in cured/dried sausages. This product is available in 8oz packs.
- Use 4oz per 25LBs of meat, or approximately 1 teaspoon Per/LB of meat.
- Do not regrind once you have mixed encapsulated citric acid with meat.