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.
11/13/2017 – I have been playing around making my own sausage for a couple of years. Want to start to use citric to get that tang. I . . .
9/25/2009 – What is the cost for shipping?
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