HOLY SMOKES Goat! 140 miles! Dang! That's a tank of gas to go to town. I hope you make shopping lists I wouldn't want to have to go back!
You use the citric acids to add that kind of mouth watering tangy flavor you get from fermented sausages without having to wait weeks or months to get them. It's close but not quite the same as the tang you get from fermenting.
When you make sausages you intend to smoke you should always use the encapsulated version of citric acid as opposed to the crystalized version because the crystalized version will imediately begin to dissolve and lower the PH of your meat. The encapsulated version is coated with maltodexrine which melts at 135 degrees so you don't get immediate PH reduction of the meat, which makes it hold together better until it begins to cook. It's use is generally about 3 oz per 25 lbs of meat. Be careful when using encapsulted citric acid not to over mix the meat and add it at the very last minute so you don't break the capsules.
If you want to add more tang you can also try adding buttermilk solids or butter milk in place of the dry milk or water in your summer sausages, slim jims, hot sticks or pepperonis. The buttermilk is a lactic acid which is what is used for fermenting sausages but this will do it to a lesser degree much lie the citric acids. It's use is about 1 oz. per lb. of meat up to 6% of the raw meat weight. Best to let it sit in the fridge for a few days before smoking.
I like the flavor of the buttermilk better then the citric acids because it tastes more natural? Kind of like the difference between real fresh squeezed lemonade and Koolade lemonade - if that makes sense to you.
okay I'll shut up now ....