

Encapsulated Citric Acid 60% - (Non-GMO) 3oz pack
Bearded Butchers Encapsulated Citric Acid (aka Sausage Tang) will add the familiar tangy zip to sausage made at home.
Encapsulated citric acid is coated and made to be released at 150 degrees Fahrenheit. For this reason, encapsulated citric acid must be used and added in the proper order and cannot be ground.
Each packet of Bearded Butchers Encapsulated Citric Acid contains 3 oz and is recommended to be used for 25 lb of ground meat.
Encapsulated Citric Acid is different than Citric Acid. You cannot grind it or it will not work for its intended purpose. Scott and Seth, The Bearded Butchers, use this exact encapsulated citric acid in their commercial butcher shop to make summer sausage. Please watch the video below as a guide for the proper use of encapsulated citric acid.
**If you have watched our DIY YouTube videos, you’ll find that we have reformulated our in-house recipe since then, for improved results.
The service is outstanding! Also really like your videos. Very well done. I’ve processed several deer this year but none since I got my order. Can’t wait to make some summer sausage and smoked sausage. Y’all are great.
This is the first time I used citric acid in my summer sausage. I decided to try it as Seth stated it gave the sausage the proper Tang. My adult children stopped by the house ad immediately stated it was great. The best sausage I have ever made. Definitely going to continue to use it.
Followed The Bearded Butchers' video instructions and used encapsulated citric acid. Very pleased with our results!
I can't review a product the hasn't been received yet. Got lost by the USPS . Should be here soon. I hope.
Encapsulated Citric Acid 60% - (Non-GMO) 3oz pack