When making cured sausages like Snack Sticks or Summer Sausage you will need to either add a cure accelerator (like Smooth Acid, Encapsulated Citric Acid, Smoked Meat Stabilizer, or Sodium Erythorbate), or if you do not add an accelerator you need to hold your meat for 12 hours after stuffing to allow the cure time to work. Some people find the tang or bite that is added by encapsulated citric acid to be too strong, for those people this is the best replacement for home use.
- Similar function to Encapsulated Citric Acid with less "tang" added to the taste
- Cuts the drying time
- Produces a firmer sausage
- Encapsulated to release on temperature rise(150° f. - Internal meat temp.)
- To be added to the mix after the grind as to not rupture the capsules
View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.