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. It gives snack sticks, salami, and summer sausage that old fashioned dry sausage taste. Citric Acid gives a tangy flavor.
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