Eldon's Encapsulated Citric Acid - Elevate Your Sausage-Making Game
Discover the secret to perfect sausages with Eldon's Encapsulated Citric Acid, also affectionately known as "sausage tang." This innovative ingredient is a game-changer for sausage enthusiasts, ensuring your sausages are packed with flavor and stay shelf-stable for extended enjoyment.
Enhanced Flavor: Sausage tang works its magic by providing a delightful, tangy flavor that elevates the taste of your sausages. Experience that classic dry tangy goodness in every bite.
Faster Drying: Speed up the drying process for your snack sticks, summer sausages, and salami. Eldon's Encapsulated Citric Acid shortens the drying time, so you can savor your creations sooner.
Improved Texture: Achieve sausages with a firm and appetizing texture. Say goodbye to sausages that don't hold together; our citric acid-coated with hydrogenated cottonseed oil ensures a perfect consistency.
For the best results, follow these steps:
Grind, Mix, and Cure: Prepare your meat, grinding and mixing it as required. Ensure it's well-cured before moving on.
Add Sausage Tang: Once your meat is ready, add the Encapsulated Citric Acid to the mix. Make sure it's evenly distributed.
Do Not Re-Grind: Very important - Do not re-grind the meat after adding the encapsulated citric acid.
Stuff and Cook Immediately: Immediately stuff your sausages, ensuring the internal temperature reaches 150 degrees F for the acid to release. For extra safety, cook to 165 degrees F.
Cool and Dry: After cooking, cool your sausages with an ice/water bath. Then, allow them to firm up by hanging in a well-ventilated space or refrigerating for a few weeks.
Elevate your sausage-making experience with Eldon's Encapsulated Citric Acid. Unleash the power of "sausage tang" and achieve sausages that are tangy, firm, and bursting with flavor. Order now and take your sausages to the next level!