Bearded Butchers Encapsulated Citric Acid 60%, Non-GMO, 3 oz - Sausage Tang Flavor, Ideal for Meat Processing, Summer Sausage, Beef Sticks, Jerky, and

Brand: BEARDED BUTCHER BLEND SEASONING

Bearded Butchers Encapsulated Citric Acid (aka Sausage Tang) will add the familiar tangy zip to sausage made at home. Encapsulated citric acid is coated and made to be released at 150 degrees Fahrenheit. For this reason, encapsulated citric acid must be used and added in the proper order and cannot be ground. Each packet of Bearded Butchers Encapsulated Citric Acid contains 3 oz and is recommended to be used for 25 lb of ground meat. Encapsulated Citric Acid is different than Citric Acid. You cannot grind it or it will not work for its intended purpose. Scott and Seth, The Bearded Butchers, use this exact encapsulated citric acid in their commercial butcher shop to make summer sausage.

• ADDS TANGY ZIP TO YOUR SAUSAGES - Bearded Butchers Encapsulated Citric Acid gives your homemade sausage that perfect tangy zip, enhancing the flavor of your sausage, summer sausage, and other DIY meat recipes.
• CONTROLLED RELEASE AT 150°F - The encapsulated citric acid is specially coated to release its tangy flavor at 150°F, providing a consistent and even flavor profile throughout your sausages without affecting texture.
• PERFECT FOR 25 LBS OF MEAT - Each 3oz packet is designed to season up to 25 pounds of ground meat, providing the right amount of tang for large batches of sausage, jerky, and more.
• IDEAL FOR SAUSAGE, SUMMER SAUSAGE, AND MORE - Whether you’re making summer sausage, bratwurst, or any other cured meats, this encapsulated citric acid adds the perfect amount of tang to complement your recipes.
• EASY TO USE - NO GRINDING REQUIRED - Simply add the encapsulated citric acid to your meat mixture in the proper order. It cannot be ground, so be sure to follow the instructions for the best results.