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Add 3 oz. Citric Acid per 25 lbs. of Snack Stick Meat Mixture AFTER your final ground.
Adds that "tangy" flavor to your Snack Sticks. (Do not run Citric through your grinder!) This is a must if you like the flavor of Slim Jims® for your Snack Sticks!
This citric acid is coated with
hydrogenated vegetable oil which will melt and
release into the meat product at 150° F.
Used to give certain products such as summer sausage and snack sticks their distinctive tang without going through a lengthy fermentation cycle.
Suggested usage for this purpose is 3 oz. for 25 lb. of meat. Encapsulated citric acid
should be added near the end of the processing cycle as not to rupture the capsules during the mixing cycle.
During processing the encapsulated citric acid
is inactive until the temperature reaches 150° F. and then the capsule is melted releasing the citric acid into the product.
Once released a decrease in pH is achieved resulting in the distinctive "tang" associated with reduced pH products.
Procedure For Use
1. Grind All Meat To
2. Mix In All Seasoning
Except the Encapsulated Citric Acid
3. The Encapsulated
Citric Acid Must Be Added After All Grinding Is
4. Stuff the Snack
Sticks and Smoke
5. The Internal
Temperature of the Sausage Must Reach 150°
For The Acid To Release
6. The Citric Acid
Reduces The PH Of The Meat To Give A Tangy Taste
And Decrease The Drying Time For A Firmer
7. Have Fun While
Making A Great Snack Stick
Ingredients: Encapsulated Citric Acid