Bearded Butchers Encapsulated Citric Acid (aka Sausage Tang) will add the familiar tangy zip to sausage made at home.
Encapsulated citric acid is coated and made to be released at 150 degrees Fahrenheit. For this reason, to make meat that is safe, encapsulated citric acid must be used and added in the proper order and cannot be ground.
Each packet of Bearded Butchers Encapsulated Citric Acid contains 1.5oz and is recommended to be used for 25 lb of ground meat. 1.5oz is approximately 8 tsp.
Encapsulated Citric Acid is different than Citric Acid. You cannot grind it or it will not work for its intended purpose. Scott and Seth, The Bearded Butchers, use this exact encapsulated citric acid in their commercial butcher shop to make summer sausage. Please watch the video below as a guide for the proper use of encapsulated citric acid.