Anyone used encapsulated Citric Acid? It's supposed to be an additive that gives the tang/fermented taste that fermented sausages have. I've used Fermento and although the sausage was good, didn't think the Fermento did all that much for it. I wanted to try something else, mainly because Butcher-Packer doesn't carry Fermento and that's who I prefer to order my supplies from. http://www.butcher-packer.com/index....roducts_id=897 I understand because it's encapsulated you must mix this product in at the end, not before you grind. I've read elsewhere that you aren't supposed to re-refrigerate your sausage after mixing it in. Anyone have experience with that or know why refrigerating (like if you were going to stuff at night and smoke the next morning) would be a problem? I've ordered some and I'm going to try it in place of the Fermento called for in my venison summer sausage recipe.