D'Amico, Chuck
At what temperature does this dissolve?
Answer
The encapsulate dissolves at 135 degrees F. The sausage should be held at between 140 and 145 for 45 minutes for optimum performance.
Encapsulated Citric Acid
· Mfr: ADP
SKU: 410034001
Quantity
$5.99
per EA
1
Ships from: Southern Indiana Butcher Supply
Encapsulated citric acid is used to give summer sausage, salami, pepperoni, and other sausages the traditional tangy flavor produced by fermentation when fermentation is not an option. Use 3 ounces encapsulated citric acid per 25 pounds of sausage.
- Condition
- New
- Manufacturer
- ADP
- Unit of Measure
- EA
- Ships From
- Southern Indiana Butcher Supply
- Pickup Available
- The Ferdinand Store
No reviews yet.
to write a review.
Haley, Chris·
I have been playing around making my own sausage for a couple of years. Want to start to use citric to get that tang. I usually mix and stuff then let sausage sit in fridge over night before smoking. Someone told me you can't add citric until you put in smoker. Is this correct?
Answer
For meat applications Encapsulated Citric Acid must be used and should be added and mixed after the last grind to prevent rupture of the encapsulate. The product can then be held in the cooler until ready for the smoke/ cook cycles.Encapsulated citric acid is manufactured by coating the solid granular acids with partially hydrogenated vegetable oils. This coating inhibits acid release until the coating is melted during subsequent heat processing in the cooking cycle. An acidulant must be retained in its encapsulated form to allow sufficient time for the matrix formation that occurs when salt is added to meat tissue.
to ask a question.
Encapsulated citric acid is used to give summer sausage, salami, pepperoni, and other sausages the traditional tangy flavor produced by fermentation when fermentation is not an option. Use 3 ounces encapsulated citric acid per 25 pounds of sausage.
- Condition
- New
- Manufacturer
- ADP
- Unit of Measure
- EA
- Ships From
- Southern Indiana Butcher Supply
- Pickup Available
- The Ferdinand Store
No reviews yet.
to write a review.
D'Amico, Chuck·
At what temperature does this dissolve?
Answer
The encapsulate dissolves at 135 degrees F. The sausage should be held at between 140 and 145 for 45 minutes for optimum performance.
Haley, Chris·
I have been playing around making my own sausage for a couple of years. Want to start to use citric to get that tang. I usually mix and stuff then let sausage sit in fridge over night before smoking. Someone told me you can't add citric until you put in smoker. Is this correct?
Answer
For meat applications Encapsulated Citric Acid must be used and should be added and mixed after the last grind to prevent rupture of the encapsulate. The product can then be held in the cooler until ready for the smoke/ cook cycles.Encapsulated citric acid is manufactured by coating the solid granular acids with partially hydrogenated vegetable oils. This coating inhibits acid release until the coating is melted during subsequent heat processing in the cooking cycle. An acidulant must be retained in its encapsulated form to allow sufficient time for the matrix formation that occurs when salt is added to meat tissue.
to ask a question.