Product Description

 AC Legg Encapsulated Citric Acid - For Making Fermented Sausages

Perfect your fermented sausages with AC Legg Encapsulated Citric Acid. Ensuring a consistent tang and ideal fermentation, this ingredient is crucial for those passionate about authentic sausage-making.

Do not mix encapsulated citric acid with meat until after grinding because the citric acid is in a capsule form and you may break some of the capsules when grinding and your PH level may be lowering before you want it to, especially if you make the sausage the day before you smoke it.  The encapsulated acid capsules are designed to melt at 135°F and only then will the citric acid start working. 

Very Important: Hold the internal temperature at 142° (Between 140 – 145°) for 45 minutes for the encapsulated acid to do its job and work.

Encapsulated Citric Acid Is For Making Fermented Sausages, Semi-Dry Sausages, Summer Sausage, Thuringer, Lebanon Bologna, Pepperoni, Hard Salami, and Genoa Salami.

Benefits of Encapsulated Citric Acid: It will give the meat a tangy flavor and can be used to make shelf stable products and aids in drying preservation – Anti Microbial.