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View compareEldons Encapsulated Citric Acid for Sausage Making - 4 oz Pack
Eldons Encapsulated Citric Acid for Sausage Making - 4 oz Pack
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$17.22
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$17.22
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Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Product Description
Enhance your sausage-making experience with Eldons Encapsulated Citric Acid or Sausage Tang. Designed to add a delicious tangy flavor to your snack sticks and summer sausages, this product is perfect for both novice and experienced meat processors alike.
Eldons Sausage Tang is crafted from high-quality encapsulated citric acid, which delivers a distinctive tang that complements a variety of meat products. Ideal for summer sausages, salami, pepperoni, slim jims, and landjaeger, this tangy flavoring agent also imparts a fermented taste to smoked sausages, similar to traditional dry curing methods. The product comes in a convenient 4-ounce size, providing enough mix for up to 50 pounds of meat. For best results, follow the included directions: simply mix and grind your ingredients as usual, add the Sausage Tang, and knead gently. Do not re-grind after adding the Sausage Tang. When cooked, the product will melt into the meat at around 150 degrees F, ensuring an even distribution of flavor throughout.
Key Features:- Adds a distinctive tangy flavor to snack sticks and summer sausages.
- Imparts a fermented taste to smoked sausages, mimicking traditional dry curing.
- Versatile use for a variety of meats, including summer sausage, salami, and pepperoni.
- Each 4 oz package is suitable for use with up to 50 pounds of meat.
- Easy-to-follow directions included on the label for optimal results.
- Convenient packaging allows for precise measurement and storage.
- Made by Eldons, a trusted brand in the sausage-making industry.
Eldons Encapsulated Citric Acid or Sausage Tang is an essential ingredient for anyone looking to elevate their sausage-making sreduces. Whether you are preparing for a family gathering or looking to experiment with new flavors, this product provides the perfect solution for achieving that sought-after tangy taste in your meats. Experience the difference in your homemade sausages with Eldons Sausage Tang today.
Frequently Asked Questions
- Q: What is encapsulated citric acid and how is it used in sausage making? A: Encapsulated citric acid is a form of citric acid that is coated to allow for controlled release during the cooking process. In sausage making, it is used to add a tangy flavor and enhance the fermented taste of the meat, similar to dry curing.
- Q: How much sausage tang should I use for my meat? A: For optimal flavor, use two ounces of sausage tang for every twenty-five pounds of meat. The product is designed to be effective for up to fifty pounds of meat in total.
- Q: Can I re-grind sausage after adding the sausage tang? A: No, it is not recommended to re-grind the sausage after adding the sausage tang. This could affect the flavor and texture of the final product.
- Q: What types of sausages can I make using this product? A: You can use the sausage tang to make a variety of sausages, including summer sausage, salami, pepperoni, slim jims, and landjaeger. It is versatile and enhances the flavor profile of these meats.
- Q: At what temperature does the sausage tang activate? A: The sausage tang begins to melt into the meat at approximately one hundred fifty degrees Fahrenheit, allowing it to impart its tangy flavor during the cooking process.
- Q: Does the product come with instructions for use? A: Yes, the product includes directions on the label to guide users on how to effectively incorporate the sausage tang into their recipes for best results.
- Q: Is the sausage tang suitable for all types of meats? A: The sausage tang is primarily designed for use with ground meats, particularly those used in sausage making. It works best with pork, beef, and poultry mixes intended for curing and smoking.
- Q: What is the shelf life of encapsulated citric acid once opened? A: While the specific shelf life can vary, it is generally recommended to use encapsulated citric acid within one year after opening, provided it is stored in a cool, dry place away from moisture.
- Q: Can I use this product for other applications besides sausage making? A: While the primary use of this product is for sausage making, the tangy flavor it imparts can also enhance other cured meats and snack sticks if prepared accordingly.
- Q: What is the packaging size of the sausage tang? A: The sausage tang is available in a four-ounce package, which is sufficient for seasoning up to fifty pounds of meat.