FERMENTO - Use to produce a tangy taste in sausage such as summer, pepperoni and thuringer. The recommended level to start with is 3%, add up to 6% to produce a more tangy taste, but do not exceed 6% or the sausage will become mushy. This product does not require refrigeration.
ENCAPSULATED CITRIC ACID: Use encapsulated citric acid when making summer sausage or snack sticks and that distinctive “tang”, associated with reduce pH, is desired but the lengthy fermentation cycle is not. When used correctly, it is almost impossible to tell if the sausage was manufactured by fermentation or by the use of this product. There is no need to worry about processing under special conditions. You just add the citric acid to the meat at end of the mixing process (making sure that you do not grind meat again), and then blend into the meat by hand or by mixer. If using a meat mixer, mix only until the encapsulated citric acid is blended into the meat mix, usually about one minute is sufficient. Longer mixing can cause the capsules to rupture resulting in the premature release of the citric acid. Encapsulated citric acid is citric acid, a naturally occurring acid that has been encapsulated (coated) with maltodexrine, a hydrogenated vegetable oil, which will melt at 141-147 degrees F. releasing the citric acid into the meat product. This prevents the citric acid from releasing and prematurely lowering the ph of your sausage meat mix. If the meat’s ph drops before the protein sets at 105-115 degrees you will get a negative effect on the texture of your finished sausage. It won't bind as well and the texture will be crumbly. Encapsulated citric acid should be added and mixed in after the grinding is complete as not to rupture the capsules. Since the encapsulation prevents release into the meat until the meat’s internal temperature reaches 141-147 degrees F. a ruptured or damaged capsule will release the citric acid prematurely causing the undesired affects listed above. Once the capsule is melted releasing the citric acid into the product decrease in pH is achieved resulting in the distinctive "tang" or sour taste associated with reduced pH products. Suggested usage for this purpose is 3 oz. for 25 lb. of meat.
(Too much Citric Acid will cause the meat to turn white.) Also use to preserve color of fresh sausage during storage. Use 1/2 oz. to 1 oz. per 100 lb. of meat for this purpose.
