Encapsulated Citric Acid - 3 Ounce Bag

Procedure For Use 1. Grind All Meat To Final Grind 2. Mix In All Seasoning Except the Encapsulated Citric Acid 3. The Encapsulated Citric Acid Must Be Added After All Grinding Is Done! 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 Sausage 7. Have Fun While Making A Great Snack Stick or Sausage