4 Oz Encapsulated Citric Acid Or Sausage Tang For Sausage Making

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.