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4 Oz Encapsulated Citric Acid or Sausage Tang for Sausage Making and Curing #848

5.02 product ratings

8TEN1944 (254549)

99.5% positive feedback

Price:

$7.98

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Estimated delivery Fri, Sep 5 - Tue, Sep 9

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New

Encapsulated Citric Acid or Sausage Tang for Sausage Making and Curing Sausage Tang is made from Encapsulated Citric Acid and adds that tang or tangy flavor to your snack sticks and summer sausages. It also adds that fermented flavor to smoked sausage similar to dry cure. Use it to put a tang in summer, salami, pepperoni, slim jimmy, landjaeger, etc. Mix and grind ingredients as normal, add the Sausage Tang, gently knead well. Do NOT re-grind the sausage after adding the Sausage Tang.

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5.0

2 product ratings

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Most relevant reviews

by jEmKLHhjSS-@Deleted
Jan 26, 2017
ECA is a must
For summer sausage, and others, but the tang in summer sausage comes from this product. Easy to measure and add to mix just prior to stuffing cases. Do not run through grinder as the encapsulation may burst before stuffing. If this happens, you will hate the result! The encapsulation is intended to melt at 150° F in the smoker or oven as you are finishing the sausage. Excellent product!! Our very first sausage was summer sausage, and this turned out BETTER than that sausage you buy at the stores around the holidays!
Verified purchase: YesCondition: New
by mosshole
Mar 14, 2017
Tang it is
Verified purchase: YesCondition: New