Site Information

 Loading... Please wait...
  • Encapsulated Citric Acid or Sausage Tang
  • Encapsulated Citric Acid
  • Eldons Sausage Tang

Find Similar Products by Category

4 oz Encapsulated Citric Acid or Sausage Tang for Sausage Making and Curing #848

$10.95
SKU:
ekc-848
Weight:
0.25 LBS
Shipping:
Calculated at checkout
Quantity:

Product Description

 

 

Encapsulated Citric Acid or Sausage Tang for Sausage Making and Curing


Sausage Tang is made from Encapsulated Citric Acid and adds that tang or tangy flavor to your snack sticks and summer sausages.
It also adds that fermented flavor to smoked sausage similar to dry cure.
Use it to put a tang in summer, salami, pepperoni, slim jimmy, landjaeger, etc.
Mix and grind ingredients as normal, add the Sausage Tang, gently knead well.
Do NOT re-grind the sausage after adding the Sausage Tang.
Stuff into casings as normal.
Product will melt into the meat at about 150 degrees F giving it that tangy flavor.


4 oz Size
Directions included on label.
For up to 50 pounds of meat.
Use 2 ounces per 25 pounds of meat.
#848

 

 

Product Reviews

Write Review

This product hasn't received any reviews yet. Be the first to review this product!

Click the button below to add the 4 oz Encapsulated Citric Acid or Sausage Tang for Sausage Making and Curing #848 to your wish list.