Encapsulated Citric Acid (8 Oz)

The main ingredient used when a person wants a fermented sausage flavor. When used correctly, it is almost impossible to tell if the sausage was manufactured by fermentation or by the use of this product. There is no need to worry about processing under special conditions just add to meat at end of the mixing process (making sure that you do not grind meat again), mix, stuff, and cook. You will make wonderful salami, summer, and snack sausages without the trouble. Use 1.5 oz of our Special Tangy Flavoring per 25 pounds of meat.