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

post #1 of 3
Thread Starter 
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?
post #2 of 3

http://www.smokingmeatforums.com/t/59748/when-using-encapsulated-citric-acid

 

http://www.smokingmeatforums.com/t/104634/anyone-used-citric-acid-in-beef-snack-sticks

 

http://www.smokingmeatforums.com/t/104104/summer-sausage-and-dextrose-citric-acid

 

Hope some of this helps..

post #3 of 3
Thread Starter 
I found those threads, fortunately I found a great recipe for moose sticks and summer sausage.
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