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

post #1 of 7
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 7

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.

post #3 of 7
Thread Starter 
Quote:
Originally Posted by solaryellow View Post

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.

Thanks solar, ill stick to summer sausage and freeze it. Thanks sir yahoo.gif
post #4 of 7

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!!

post #5 of 7
Thread Starter 
Quote:
Originally Posted by bratrules View Post

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!!

Im allergic to yogurt cultures too unfortunately.
post #6 of 7
Quote:
Originally Posted by Cubanken View Post


Im allergic to yogurt cultures too unfortunately.


Oh wow that's to bad!!!!!

post #7 of 7
Thread Starter 
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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