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I want to add some encapsulated citric acid to venison snack sticks. I keep reading not to grind meat after adding the citric acid. I use my grinder to stuff with, without the grinding knife. Am I okay to stuff this way or will it t break down the encapsulated acid?

I cold smoked some sharp cheddar several weeks ago. I have done this many times before. This time instead of vacuum sealing right away I wrapped in parchment paper as I had read somewhere that allows it to breath while it mellows. Well now it dried out and hard more like a grating cheese instead...