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View compareBearded Butchers Encapsulated Citric Acid 60%, Non-Gmo, 3 Oz - Sausage Tang Flavor, Ideal For Meat Processing, Summer Sausage, B
Bearded Butchers Encapsulated Citric Acid 60%, Non-Gmo, 3 Oz - Sausage Tang Flavor, Ideal For Meat Processing, Summer Sausage, B
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$12.49
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$12.49
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$17.84
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SKU
WBGROB0DKY6DKPLVendor
BEARDED BUTCHER BLENProduct Type
Cooking SpicesCouldn't load pickup availability
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Description
Description
Bearded Butchers Encapsulated Citric Acid (Aka Sausage Tang) Will Add The Familiar Tangy Zip To Sausage Made At Home. Encapsulated Citric Acid Is Coated And Made To Be Released At 150 Degrees Fahrenheit. For This Reason, Encapsulated Citric Acid Must Be Used And Added In The Proper Order And Cannot Be Ground. Each Packet Of Bearded Butchers Encapsulated Citric Acid Contains 3 Oz And Is Recommended To Be Used For 25 Lb Of Ground Meat. Encapsulated Citric Acid Is Different Than Citric Acid. You Cannot Grind It Or It Will Not Work For Its Intended Purpose. Scott And Seth, The Bearded Butchers, Use This Exact Encapsulated Citric Acid In Their Commercial Butcher Shop To Make Summer Sausage.
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.
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Reviews
Frequently Asked Questions
- Q: What is encapsulated citric acid and how does it enhance sausage flavor? A: Encapsulated citric acid, also known as sausage tang, is a special form of citric acid that releases its tangy flavor at 150°F. It enhances the flavor of homemade sausages, summer sausages, and other meat products by adding a distinctive tang that complements the meat.
- Q: How much meat can I season with one packet of Bearded Butchers Encapsulated Citric Acid? A: Each 3 oz packet of Bearded Butchers Encapsulated Citric Acid is designed to season up to 25 pounds of ground meat. This makes it ideal for large batches of sausages, jerky, and other meat recipes.
- Q: Can I grind encapsulated citric acid for use in my recipes? A: No, encapsulated citric acid should not be ground. Grinding it will prevent it from functioning effectively. Instead, it should be added to the meat mixture in the proper order as per the instructions for optimal results.
- Q: Is the encapsulated citric acid suitable for all types of meat processing? A: Yes, Bearded Butchers Encapsulated Citric Acid is versatile and ideal for various meat products, including summer sausage, bratwurst, beef sticks, and jerky. It adds a perfect tang to enhance the flavor of your homemade meat recipes.
- Q: What temperature activates the tangy flavor of encapsulated citric acid? A: The tangy flavor of encapsulated citric acid is released at 150°F. This controlled release ensures that your sausages maintain a consistent flavor profile throughout the cooking process without affecting the texture of the meat.