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Encapsulated citric acid or "sausage tang" is citric acid coated with hydrogentated cottonseed oil. It is coated to prevent the acid from releasing during mixing and stuffing which prevents the meat from holding together. The meat must reach 150 degrees F for the acid to release. Sausage tang is used to lower the pH of the sausage making cured sausage shelf stable. It also makes drying time shorter and your sausage firmer. It gives snack sticks, summer sausage, and salami that dry tangy flavor.
Please note: Very important that you add the encapsulated citric acid AFTER grinding, mixing and curing your meat. Once the encapsulated citric acid is added stuff and cook immediately. The internal temp of the sausage must reach 150 degrees for the acid to release. We suggest cooking to 165 degrees and following with an ice/water bath. The sausage will firm up after hanging to dry in a well ventilated space, or in the refrigerator for a few weeks.
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Excellent!!!! 
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