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Sausage Tang - 4 oz or 16 oz
Encapsulated Citric Acid


 
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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.


Average Rating: Average Rating: 4.5 of 5 4.5 of 5 Total Reviews: 8 Write a review »

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5 of 5 Excellent!!!! June 18, 2020
Reviewer: Audrey cox from Ridgefield, WA United States  
To the people out there that have never used your sausage tang.... well they don't know what they are missing. If you want great pepperonis' or sausage snacks, or summer sausage.... Hell I won't even make them with out it!!!

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4 of 5 Recent order June 18, 2020
Reviewer: Daniel Barbato from Wilmington, DE United States  
I have always loved your products, but your shipping costs are driving me to other vendors.  It does not need to cost 30 to 40 percent of the merchandise cost to ship a small order.

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5 of 5 You guys Rock!! June 18, 2020
Reviewer: Kevin Neidhardt from Darby, MT United States  
I have been using Eldon's Products for years & have been to the shop....top notch to say the least.  I highly recommend.  Shipping is reasonable & turn time is very quick.  Later, Kevin in MT.

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5 of 5 Always add June 18, 2020
Reviewer: Michael Franek from Branchville, NJ United States  
always add this to my smoked sausage

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5 of 5 June 18, 2020
Reviewer: Richard Adkins from Haughton, LA United States  


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