Harkness That would alter the PH before the proteins are set well as it is not slowed in it action by not being encapsulated. The encapsulation prevents the acid from being released until the sausage begins to cook so it will not interfere with protein extraction or binding. Using any acid directly in your batter depending on how much it changes the PH can adversely affect extraction and binding. Even adding things like Tomatoes can cause problems, but in those cases a small amount Sodium Bicarbonate will almost magically let binding happen.
Encapsulated Citric Acid
When using Encapsulated Citric Acid how soon after stuffing should you start the cooking process?
kgramke Once you are done with the stuffing process, you will want to proceed directly into your cooking and smoking process. You do not want to intentionally hold the product and delay cooking when using encapsulated citric acid. As soon as you can after you’re done stuffing, begin getting them ready to start cooking/smoking.