What%20is%20it%3FBackwoods%C2%AE%20Encapsulated%20Citric%20Acid%20is%20citric%20acid%20with%20a%20hydrogenated%20cotton%20seed%20oil%20coating.%20The%20coating%20prevents%20the%20citric%20acid%20from%20releasing%20in%20the%20meat%20during%20mixing%20and%20stuffing.%20If%20released%20prematurely%2C%20the%20sausage%20will%20not%20hold%20together.%20Meat%20must%20reach%20150%C2%B0F%20for%20the%20acid%20to%20release%20and%20take%20its%20effect.%20Does%20not%20contain%20gluten%20or%20MSG.Why%20should%20I%20use%20it%3FEncapsulated%20Citric%20Acid%20makes%20cured%20sausage%20shelf%20stable%20by%20lowering%20the%20pH%20of%20the%20sausage.%20it%20makes%20drying%20time%20shorter%20and%20sausage%20firmer.%20It%20gives%20snack%20sticks%2C%20salami%2C%20and%20summer%20sausage%20that%20old%20fashioned%20dry%20sausage%20taste.%20Citric%20Acid%20gives%20a%20tangy%20flavor%20which%20can%20be%20masked%20by%20adding%20Trehalose%2C%20molasses%20or%20honey%20to%20the%20sausage.How%20do%20I%20use%20it%3F3%20oz.%20for%2025%20lbs.%20of%20meat%20or%201%20level%20teaspoon%20per%20pound%20of%20meat.%C2%A0Directions%20for%20Use%3A%20DO%20NOT%20add%20Encapsulated%20Citric%20Acid%20during%20the%20first%203%20steps.Grind%20all%20meat%20to%20its%20final%20grind.%20DO%20NOT%20grind%20the%20meat%20after%20adding%20Encapsulated%20Citric%20Acid.Mix%20meat%20with%20seasoning%20and%20water.%20DO%20NOT%20add%20Encapsulated%20Citric%20Acid.If%20the%20meat%20will%20be%20curing%20overnight.%20DO%20NOT%20add%20Encapsulated%20Citric%20Acid.Once%20the%20sausage%20is%20cured.%20Mix%20in%20Encapsulated%20Citric%20Acid%2C%20stuff%20and%20cook%20immediately!The%20internal%20temperature%20of%20the%20sausage%20must%20reach%20150%C2%B0F%20for%20the%20acid%20to%20release.%20We%20suggest%20cooking%20the%20sausage%20to%20an%20internal%20temperature%20of%20165%C2%B0FWhen%20optimum%20temperature%20is%20reach%2C%20cool%20sausage%20in%20an%20ice%2Fwater%20bath.Hang%20sausage%20in%20a%20well-ventilated%20area%20for%20a%20few%20days%2C%20possibly%20with%20a%20fan%20blowing%20to%20assist%20the%20drying%20of%20the%20sausage.%20It%20can%20also%20be%20dried%20in%20the%20refrigerator%2C%20uncovered%2C%20for%20a%20few%20weeks.%20This%20will%20firm%20up%20the%20sausage%2C%20and%20make%20it%20shelf%20stable.Sausage%20is%20now%20ready%20to%20eat!%C2%A0Specifications%3AIngredients%3A%20Encapsulated%20Citric%20AcidDoes%20not%20contain%20gluten%20or%20MSG.