Can i use encapsulated citric acid for dry sausage instead of a culture?

Discussion in 'Sausage' started by cubanken, Nov 19, 2011.

  1. Im new here and have been searching the interwebs and this board looking for live culture alternatives as I have allergy problems with those. In short, can I use encapsulated citric acid for dry sausage instead of a live culture?
     
  2. I found those threads, fortunately I found a great recipe for moose sticks and summer sausage.
     

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