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