Encapsulated Citric Acid
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426 in stock
Goes well with
Venison Bacon Cure
Venison Bacon Cure
Add delicious tangy flavor to your snack sticks, summer sausage and more with our easy-to-use Encapsulated Citric Acid. When added to sausage it tends to extend the shelf life and add a nice tangy flavor. The encapsulated acid capsules are designed to melt at 135°F so we recommend adding at the very end of your mixing process.
Sold in 1 lb. vacuum-sealed bag
- Add after the last grinding of meat.
- You will need 8 oz. to 10 oz. for 100 lbs. of meat, or about 1 teaspoon per pound
How To Use
Ingredients
- Reviews
- Questions
Honey barbecue snack sticks
First time I made them, made them out of venison. I followed the video and they turned out excellent! Definitely would recommend trying them 👍�
Snack sticks
I have not had a chance to try the seasonings yet. I’m writing this review only so that you may improve your shipping. From notification of the product being shipped, it took over two weeks to get to me and the box was demolished! You need to use somebody other than the USPS for shipping. For this reason alone I would not re-order from you.
Encapsulated Citric Acid
Works as expected.
Flavor Inspiration
