Encapsulated Citric Acid

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.

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 similar to a Slim Jim.

One 3 oz. Bag of Encapsulated Citric Acid is the proper amount
for 25 lbs. of meat or 1 level teaspoon per pound of meat.

1. Grind all meat to its final grind. DO NOT grind the meat after adding Encapsulated Citric Acid.
2.     Mix meat with seasoning and water. DO NOT add Encapsulated Citric Acid.
3.     If the meat will be curing overnight. DO NOT add Encapsulated Citric Acid.
4.     Once the sausage is cured. Mix in Encapsulated Citric Acid, stuff and cook immediately!
5.     The internal temperature of the sausage must reach 150 degrees F for the acid to release. We suggest cooking the sausage to an internal temperature of 165 degrees F.
6.     When optimum temperature is reach, remove sausages from smokehouse.
7.     Hang sausage in a well-ventilated area for a few days, possibly with a fan blowing to assist the  drying of the sausage. It can also be dried in the refrigerator, uncovered, for a few weeks. This will firm up the sausage, and make it shelf stable.
8.    Sausage is now ready to eat!

Procedure For Use

1. Grind All Meat To Final Grind

2. Mix In All Seasoning Except the Encapsulated Citric Acid

3. The Encapsulated Citric Acid Must Be Added After All Grinding Is Done!

4. Stuff the Snack Sticks and Smoke

5. The Internal Temperature of the Sausage Must Reach 150 deg; For The Acid To Release

6. The Citric Acid Reduces The PH Of The Meat To Give A Tangy Taste And Decrease The Drying Time For A Firmer Sausage

7. Have Fun While Making A Great Snack Stick or Sausage

• 3 oz. Bag Correctly Seasons 25 Lbs. of Meat. Imparts a tangy and dry cured flavor to your favorite sausage
• This citric acid is coated with hydrogenated vegetable oil which will melt and release into the meat product at 150 degrees F
• Used to give certain products such as summer sausage and snack sticks their distinctive tang without going through a lengthy fermentation cycle
• Do NOT Grind the Encapsulated Citric Acid through your grinder.
• Add Encapsulated Citric Acid and mix well with meat immediately before stuffing.

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• Most orders are shipped by USPS Priority Mail or USPS 1st Class Mail. 

• Any order under 15 oz. is shipped USPS 1st Class Mail.

• Some heavy (usually orders over 10 lbs.) or bulky items are shipped by UPS Ground.

• You will receive an email within 24  with your Tracking Number and Shipping Carrier.

Shipping Policy

• Orders received before 12:00 p.m. CST will normally be shipped out the same day.

• Orders received between 11:00 p.m. Saturday and 3:00 p.m. Monday will be shipped out on Monday

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Normal Shipping Times:

• USPS Priority Mail - 2 to 3 Business Days

• USPS 1st Class Mail - 2 to 5 Business Days

• UPS Ground - 3 to 5 Business Days

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