If you use Encapsulated Citric Acid don’t use Cold Phosphate - Sodium Phosphate but Sure Gel is fine. This is a good question and shows you are really thinking it through lcash74 good job and IVERYAN is also a nice answer. The real award though has to go to John Belvedere who must be the best meat processor in the State of NY. We do have some start cultures but we really don’t recommend them yet to retail customers. There is a lot of measuring of both temp and pH along with requirements for relative humidity that make it hard to manage at home. If we can ever find a reliable, affordable home dry curing cabinet we will dive deep into that but they are all insanely expensive and just seem to be getting either cheaper, or more expensive!
Encapsulated Citric Acid
When using Encapsulated Citric Acid how soon after stuffing should you start the cooking process?
kgramke Once you are done with the stuffing process, you will want to proceed directly into your cooking and smoking process. You do not want to intentionally hold the product and delay cooking when using encapsulated citric acid. As soon as you can after you’re done stuffing, begin getting them ready to start cooking/smoking.