Summer Sausage with encapsulated citric acid

We use 10 ounces per 100. We call it "tang."I think youll be told by a butcher shop between 9-12 but to me any more than 10 makes you pucker pretty good. we also used some in our pepper sticks this year and went with 8 per 100 and decided that wasnt enough so next year the pepper sticks will be getting 10 also.

If your curious as to how youll like it, some of our group used to drop thier mule deer off at richardton (sp) ont he way home to get "tang" made. thats where we got the name and the idea to make it ourselves.

I was going to type the directions we use for using tang but decided to do a search because if not handled properly it will kame you meat crumble and yes i know that from experience lol.
http://www.alliedkenco.com/catalog/popup_text.php/fld/howto/tbl/howtos/key/22

 I have used it. I turned out pretty well, but i think i am going to semi ferment some SS when i make more. From what i have hear if you get a quick growing fermenting bacteria you can get it to taste exactly like what you find on the shelves.

Last year we added Fermento to our summer sausage to add some tang to the taste. It was there but not as strong of tang as I was looking for. Was planning on doubling what I used in Fermento on next years batch, but after reading this I am thinking of sticking with last years amount of Fermento and just adding a few ounces of encapsulated citric acid.

I ended up using about 1 oz of the acid per 25# and it turned out pretty good.  Probably can go up to 1.5-2 oz. for a little more tang.

I heard it's nice to be an astronaut.