Encapsulated citric acid is used to give summer sausage, salami, pepperoni, and other sausages the traditional tangy flavor produced by fermentation when fermentation is not an option. Use 3 ounces encapsulated citric acid per 25 pounds of sausage.

Add encapsulated citric acid in at the end of the mixing period. If the encapsulated acids are ground or the meat mixture gets too warm the encapsulate will rupture and the acid will escape into the meat too soon preventing proper matrix formation and the result will be a mushy and mealy product.