4 oz Encapsulated Citric Acid or Sausage Tang for Sausage Making and Curing #848

Gives a great taste to your summer sausage.

better choice for Citric Acid needs

Tough as heck. I made kalbalsa in my meat smoker. The meat was great and the casing was hard as a rock

i used this product in fatboy summer sausage seasoning when making my venison sausage, i loved the tang and so did everyone that tasted it. good job eldons.

Shipped quickly and worked as advertised.

First time trying this with some smoked summer sausage and quite pleased with the results. Gives a nice tang similar to a slow cured sausage.

I got this as a less expensive alternative to a lactic culture to acidify my summer sausage and give it that "tang" that I love. And it will keep on the shelf for more sausage making next year.

This review is not about the product itself since I have not used it yet but the package directions vs the website directions are confusing. The package says to "Knead well, Stuff in casing and refrigerate over night. Next day process as usual." The website states "Once the encapsulated citric acid is added stuff and cook immediately." All of my research has found to process the sausage within 2 hours of stuffing any longer than that then the encapsulation begins to break down and your product will be dry and will not have the shelf life the encapsulated citric acid is supposed to provide.