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.  

• 4oz pack seasons 25lbs of meat.
  
• For smaller batches, use approximately 1 teaspoon Per/LB of meat. 
• Do not re-grind once you have mixed encapsulated citric acid with meat.