{"product_id":"mile9964-encapsulated-citric-acid-3-oz-for-25lbs-of-meat","title":"ENCAPSULATED CITRIC ACID 3 OZ FOR 25LBS OF MEAT","description":"\u003cp\u003eMILE9964\u003c\/p\u003e\u003cp\u003e \u003cspan\u003eBackwoods® Encapsulated Citric Acid is citric acid with a hydrogenated cotton seed oil coating. The coating prevents the citric acid from releasing in the meat during mixing and stuffing. If released prematurely, the sausage will not hold together. Meat must reach 150°F for the acid to release and take its effect. \u003c\/span\u003e\u003cb\u003eDoes not contain gluten or MSG.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eHow do I use it?\u003cbr\u003e\u003cspan\u003e3 oz. for 25 lbs. of meat or 1 level teaspoon per pound of meat.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eDirections for Use: DO NOT\u003cspan\u003e add Encapsulated Citric Acid during the first 3 steps.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\u003col\u003e\n\u003cli\u003eGrind all meat to its final grind.\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDO NOT\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003egrind the meat after adding Encapsulated Citric Acid.\u003c\/li\u003e\n\u003cli\u003eMix meat with seasoning and water.\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDO NOT\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eadd Encapsulated Citric Acid.\u003c\/li\u003e\n\u003cli\u003eIf the meat will be curing overnight.\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDO NOT\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eadd Encapsulated Citric Acid.\u003c\/li\u003e\n\u003cli\u003eOnce the sausage is cured. Mix in Encapsulated Citric Acid, stuff and cook immediately!\u003c\/li\u003e\n\u003cli\u003eThe internal temperature of the sausage must reach 150°F for the acid to release. We suggest cooking the sausage to an internal temperature of 165°F\u003c\/li\u003e\n\u003cli\u003eWhen optimum temperature is reach, cool sausage in an ice\/water bath.\u003c\/li\u003e\n\u003cli\u003eHang sausage in a well-ventilated area for a few days, possibly with a fan blowing to assist the drying of the sausage. It can also be dried in the refrigerator, uncovered, for a few weeks. This will firm up the sausage, and make it shelf stable.\u003c\/li\u003e\n\u003cli\u003eSausage is now ready to eat!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Stuffers Supply Company","offers":[{"title":"Default Title","offer_id":58587752104271,"sku":"7962","price":20.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1036\/3738\/5551\/files\/17267683540574313402568439194188.jpg?v=1787882281","url":"https:\/\/stuffers.shop\/products\/mile9964-encapsulated-citric-acid-3-oz-for-25lbs-of-meat","provider":"stuffers.shop","version":"1.0","type":"link"}