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What is it?
Backwoods Encapsulated Citric Acid is citric acid with a hydrogenated cotton seed oil coating. The coating prevents the citric acid from releasing in the meat during mixing and stuffing. If released prematurely, the sausage will not hold together. Meat must reach 150 degrees F for the acid to release and take its effect.
Why should I use it?
Encapsulated Citric Acid makes cured sausage shelf stable by lowering the pH of the sausage. It makes drying time shorter and sausage firmer. It gives snack sticks, salami, and summer sausage that old fashioned dry sausage taste. Citric Acid gives a tangy flavor, which can be masked by adding Trehalose (#9965), molasses, or honey to the sausage.
How do I use it?
3 oz. for 25 lbs. of meat or 1 level teaspoon per pound of meat.
Directions for Use: DO NOT add Encapsulated Citric Acid during the first 3 steps.