I found this last night and had never heard it before. Stands to reason that it is correct.
When using Encapsulated Citric Acid in sausage, always stop/turn off the smokehouse when the temp of the sausage reaches 134*. This allows for better melting of the Encapsulate and produces a better product. Then resume your normal cooking schedule and finish.
When using Encapsulated Citric Acid in sausage, always stop/turn off the smokehouse when the temp of the sausage reaches 134*. This allows for better melting of the Encapsulate and produces a better product. Then resume your normal cooking schedule and finish.