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Backwoods®

Backwoods® Encapsulated Citric Acid

Backwoods® Encapsulated Citric Acid
Backwoods® Encapsulated Citric Acid Front
Backwoods® Encapsulated Citric Acid Back
Backwoods® Encapsulated Citric Acid
Backwoods® Encapsulated Citric Acid Front
Backwoods® Encapsulated Citric Acid Back

Backwoods® Encapsulated Citric Acid

$8.99
  • SKU: 9964
  • UPC: 734494099645
In Stock & Ready To Ship!
Current Stock:Only left:
Description
Created for culinary enthusiasts who take pleasure in crafting their own homemade delicacies, our Backwoods® Flavor Enhancers are a designed to enhance the natural flavors and improve overall palatability of meat products.
 
Our 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.
 
Encapsulated Citric Acid makes cured sausage shelf stable by lowering the pH. It makes drying time shorter and sausage firmer. It gives snack sticks, salami, and summer sausage that old fashioned dry sausage taste. Citric Acid gives a tangy flavor which can be masked by adding Trehalose, molasses or honey to the sausage.
 
Use 3 oz. for 25 lbs. of meat or 1 level teaspoon per pound of meat.
 
Directions for Use:
 
Note: DO NOT add Encapsulated Citric Acid during the first 3 steps.
  1. Grind all meat to its final grind. DO NOT grind the meat after adding Encapsulated Citric Acid.
  2. Mix meat with seasoning and water. DO NOT add Encapsulated Citric Acid.
  3. If the meat will be curing overnight. DO NOT add Encapsulated Citric Acid.
  4. Once the sausage is cured. Mix in Encapsulated Citric Acid, stuff and cook immediately!
  5. The 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
  6. When optimum temperature is reach, cool sausage in an ice/water bath.
  7. Hang 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.
  8. Sausage is now ready to eat!

Specs

  • Type: Flavor Enhancer
  • Use For: Gives sausage a firmer texture and a tangy, "old-fashioned" dry sausage flavor
  • Benefits: Makes cured sausage shelf stable reduces drying time, makes sausage firmer, adds tangy flavor
  • Use With: Wild game and domestic meat
  • Pounds of Meat Seasoned: 3 oz. for 25 lbs. of meat or 1 level teaspoon per pound of meat

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ABOUT THE BRAND

THE LEADER IN GAME PROCESSING SINCE 1990

For generations, LEM Products has been the trusted leader in meat and game processing, with a journey that began in a garage and has grown into a legacy of innovation and quality. From humble beginnings, the dream was simple: to create reliable, high-performance equipment that empowers people to process, prepare, and preserve food with confidence. Today, that dream continues to thrive, guiding us to deliver exceptional products and unparalleled customer service. Whether you’re grinding for the first time, crafting delicious sausages, or making homemade jerky, we’ve made it easy to help you preserve the freshness of your harvest for longer. With over 1,300 products available for purchase on Meat Processing Equipment | LEM Products and in more than 3,500 retail locations across the US and Canada, we’re proud to be a trusted resource for home processors everywhere. At LEM, we believe the journey of home processing is both rewarding and empowering. It’s about taking pride in what you provide for your family and celebrating the process. We’re here to support you every step of the way, helping turn your food processing dreams into reality for years to come.

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