Fermento question

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jimr

Meat Mopper
Original poster
Feb 20, 2008
202
12
Fountain City, Wisconsin
What is the difference between Fermento and ascorbic/citric acid when they are used in sausage making? I know with Fermento you can stuff and smoke right away. Is the same true with the citric, or do you have to let it "work" for a while?
 
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