4 Oz Encapsulated Citric Acid Or Sausage Tang For Sausage Making
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4 oz Encapsulated Citric Acid or Sausage Tang for Sausage Making and Curing #848
- Adds that tang or tangy flavor to your snack sticks and summer sausages
- Adds that fermented flavor to smoked sausage similar to dry cure
- Use it to put a tang in summer, salami, pepperoni, slim jimmy, landjaeger, etc
- 4 oz Size for up to 50 pounds of meat.
- Directions included on label.