Backwoods Encapsulated Citric Acid Flavor Enhancer

Description

Created for culinary enthusiasts who take pleasure in crafting their own homemade delicacies, LEM Backwoods® Flavor Enhancers are a designed to enhance the natural flavors and improve overall palatability of meat products.

• Gives sausage a firmer texture and a tangy, “old-fashioned” dry sausage flavor
• Makes cured sausage shelf stable reduces drying time, makes sausage firmer, adds tangy flavor
• Use with Wild game and domestic meat
• Use 3 oz. for 25 lbs. of meat or 1 level teaspoon per pound of meat

Backwoods® 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.