Encapsulated Citric Acid

Read 26 Reviews Write a Review

$9.25

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In stock

SKU: 11-1033 Categories: ,

Description

Encapsulated Citric Acid is added to sausage recipes for a distinctively tangy sausages such as summer sausage or snack sticks.

How to Use Encapsulated Citric Acid 

  1. Grind all meat to final grind
  2. Mix in all seasoning except for the Encapsulated Citric Acid
  3. Add the Encapsulated Citric Acid at the end and mix thoroughly
  4. Stuff the sausage, smoke and cook
  5. Internal temp of sausage must reach over 150 F degrees for acid to release. 

Yield: 3 oz. per 25 lbs. of meat

Store in cool, dark place.

Click here for more information on how to use Encapsulated Citric Acid.

Additional information

Weight 0.3 lbs

26 reviews for Encapsulated Citric Acid

  1. Nicole Lang (verified owner)

    It arrived early, in great shape and ready for me when I need it.

    I expect to use this more for cheese making.

  2. pete zygmont (verified owner)

    will use in the near future. see my review for the 1/2 ” stuffing tube

  3. Farris Wallace (verified owner)

    I ordered this product as an ingredient for “Taylor Ham” (aka Jersey Pork Roll). The product mixed well, with the desired “tangy” profile. First time to use this product and was more than pleased.

  4. Brian (verified owner)

    Thanks for the FAST service. Sausage turned out great.

  5. Jim Sandall (verified owner)

    Look like it’s supposed to and does its job in the smoked product.

  6. Melanie Frederick (verified owner)

    easy to use and works well

  7. Anonymous (verified owner)

    Haven’t had a chance to use it yet, but this is the sort of thing I can only find here.

  8. NadaMucho (verified owner)

    Very good quality flavor enhancer. Never caked and always fresh. Perfect in summer sausage

  9. Dave H (verified owner)

  10. Boris Gurevich (verified owner)

  11. Scott Hendrickson (verified owner)

  12. Darin Williams (verified owner)

    I haven’t used the product yet but I was pleasantly satisfied with the quick order and arrival from The Sausage Maker.

  13. Edward Burke (verified owner)

  14. jack yeager (verified owner)

    good product. easy to use. makes my snack sticks taste like the store brand. Only change is i cut back to 3/4 tsp per pound of meat.

  15. Eduardo Montagna (verified owner)

  16. Andrew (verified owner)

    To me, encapsulated citric acid is a must when making snack sticks or summer sausage. It adds that tangy flavor that simulates cured meat from a mom and pop old world butcher. If you haven’t tried adding it to your snack sticks before, you gotta give it a shot!
    I wish there was more in the package. Other places sell 4 ounces for cheaper, while this is 3 ounces for more expensive.

  17. Daryl Green (verified owner)

    had great service

  18. Scott Anselm (verified owner)

    Arrived quickly. Work as expected.

  19. Anonymous (verified owner)

  20. robert zunk (verified owner)

  21. Mike Christian (verified owner)

  22. George Perna Jr (verified owner)

  23. Dale Brown (verified owner)

    gives your sausage the perfect”tang”

  24. Caprice Cybulski (verified owner)

    Following Eric at 2 Guys and a cooler and will add this product to my sausage making journey.

  25. Andrew Hamel (verified owner)

    Ordered a half dozen items and all were delivered in great time, except package was missing one item. Called the company and the customer service was excellent. The 1 item must’ve shipped out that evening because I received it two days later.

    Ended up making 25 pounds of summer sausage. The hickory skins, hi temp cheese, and a few other spices were all excellent products! Kudos to Sausagemaker.com, will definitely order from the company again.

  26. Jeffrey Mira (verified owner)

    Great product

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Questions and answers of the customers

    Can encapsulated citric acid be used with Sodium Erythorbate?
  1. 0 votes
    Q Can encapsulated citric acid be used with Sodium Erythorbate? answer now
    A

    Yes, it they can used together, as they have different purposes. Sodium Erythorbate is a cure accelerator, and ECA only adds a sour flavor to your sausage.

  2. How much citric acid would you use for a 10lb batch of summer sausage
  3. 0 votes
    Q How much citric acid would you use for a 10lb batch of summer sausage answer now
    A

    2 Tablespoons

  4. Can this be added to your pre mixed summer sausage blend?
  5. 0 votes
    Q Can this be added to your pre mixed summer sausage blend? answer now
    A

    Sure you can!