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

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

  1. cubanken

    cubanken Newbie

    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. solaryellow

    solaryellow Limited Mod Group Lead

    The short answer is no. ECA won't help with the fermentation of the meat which is the hallmark of a dry cured sausage. ECA will help lower the PH of the sausage but not enough to reign in the bad bacteria.
     
  3. cubanken

    cubanken Newbie

    Thanks solar, ill stick to summer sausage and freeze it. Thanks sir :yahoo:
     
  4. bratrules

    bratrules Smoking Fanatic

    Some people say you can ferment sausage using yogurt i have never tried it maybe in the near future i will. But if your looking for a cheaper alternative than bactoferm you can read more up on it!!
     
  5. cubanken

    cubanken Newbie

    Im allergic to yogurt cultures too unfortunately.
     
  6. bratrules

    bratrules Smoking Fanatic


    Oh wow that's to bad!!!!!
     
  7. cubanken

    cubanken Newbie

    Got issues with cultures in my guts. I've had great luck with unpasteurized goats milk tho. Can't stand the taste of soy
     

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