Meat Fact Friday: When making cured sausage (summer sausage, snack sticks, etc.) you have to either hold the product for 12 hours after stuffing to allow the cure time to work in the meat, or you can add a cure accelerator such as Encapsulated Citric Acid, Sodium Erythorbate or Smoked Meat Stabilizer. Encapsulated Citric Acid is encapsulated to prevent the acid from releasing too soon in the meat and destroying your bond and it acts as a cure accelerator as well as adding a tang to your sausage.
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