Encapsulated Citric Acid

Encapsulated Citric Acid is a key ingredient for creating sausages with that signature tangy “snap,” commonly found in favorites like summer sausage and snack sticks. Designed with a protective coating, the citric acid remains inactive during mixing and stuffing, then releases during cooking to deliver a consistent, well-balanced tang without breaking down the meat texture.

This product is easy to incorporate into your sausage-making process and helps achieve a traditional fermented-style flavor in a shorter time. Ideal for both home processors and commercial use, it ensures reliable results and a distinct flavor profile every batch.

How to Use Encapsulated Citric Acid:

1. Grind all meat to final grind
2. Mix in all seasonings except the Encapsulated Citric Acid
3. Add Encapsulated Citric Acid last and mix thoroughly
4. Stuff, then smoke and cook
5. Internal sausage temperature must exceed 150°F for citric acid release

Net Weight: 3 oz. per packet

Yield:
One packet (3 oz.) per 25 lbs. of meat.
Use 1 oz per 8 lbs of ground meat.

Storage: Store in a cool, dark place

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