Encapsulated Citric Acid 72% (ECA), also known as Sausage Tang, creates the classic tangy flavor in summer sausage, snack sticks, and semi-dry cured sausages without fermentation. The 72% protective coating prevents early acid release during mixing and melts at approximately 150°F during cooking, ensuring proper protein bind, texture, and authentic smokehouse flavor.
Perfect for hunters, home sausage makers, and commercial processors who want consistent, reliable tang in every batch.
Key Features
• 72% Encapsulated Citric Acid – Controlled acid release for proper bind
• Traditional Smokehouse Tang – Ideal for summer sausage, snack sticks & salami
• Multiple Sizes Available – 4 oz, 16 oz, or 40 lb bulk case
• Gluten-Free & Non-GMO
• Melts at 150°F – Prevents premature protein breakdown
• Must Be Added Last – Do not re-grind after adding
How Much to Use
• 3 oz per 25 lbs of meat
• Approximately 1.5 teaspoons per pound
Add encapsulated citric acid at the end of mixing after cure and seasoning have been fully incorporated. Stuff immediately and cook to an internal temperature of at least 150°F (165°F recommended). Finish with an ice bath to help set the texture.
Important Notes
Encapsulated citric acid does not replace Cure #1. Cure is still required for smoked or cured sausages.
Do not grind after adding encapsulated citric acid, as this will break the protective coating and cause premature acid release.
For best results, use with our:
Eldon’s Cure Salt #1 (4 oz or 16 oz) - https://www.eldonsausage.com/product-page/Eldon-s-Cure-Salt-1-4-oz-16-oz
Smoked Summer Sausage Seasoning Blends - https://www.eldonsausage.com/smoked-sausage
Snack Stick Seasoning Blends - https://www.eldonsausage.com/smoked-sausage
Proper curing and seasoning ensure safe processing, consistent texture, and authentic smokehouse flavor.