Encapsulated Citric Acid

Encapsulated Citric Acid gives summer sausage and snack sticks the tangy "snap" of a fermented sausage without the fermentation step. A protective coating keeps the acid inactive through mixing and stuffing, then releases it during cooking for a consistent, well-balanced tang.

Lowering the pH does two things: it delivers that traditional fermented-style flavor, and it shortens drying time for a firmer finished sausage. Ideal for home processors and commercial use alike.

Features

• Delivers fermented-style tang with no fermentation step
• Encapsulated coating stays inactive through mixing and stuffing
• Releases at 150°F internal temperature
• Lowers pH for a firmer sausage and shorter drying time
• Use 1 oz per 8 lbs of ground meat; One packet (3 oz) treats 24 lbs of meat

Instructions

1. Grind all meat to final grind.
2. Mix in all seasonings except the Encapsulated Citric Acid.
3. Add the Encapsulated Citric Acid last and mix just enough to distribute it evenly.
4. Stuff, then smoke and cook.
5. Internal temperature must reach 150°F for the acid to release.

Important: Never run Encapsulated Citric Acid through the grinder, and don't over-mix it. Both rupture the capsules and release the acid early, which breaks down the protein bind before you stuff and leaves you with a crumbly sausage.

For a naturally fermented tang instead, see our Bactoferm starter cultures, or read which starter culture to use by sausage type. Pair with fibrous casings for summer sausage or 19mm collagen casings for snack sticks.

Storage

Store in a cool, dark place.