Recently I made some summer sausage and for the first time I used the encapsulated citric acid. I used one pack, which was designed for 25lbs of meat. My issue is, in my opinion and others that have tried the sausage, the “tang” to the sausage is overwhelming. So much in fact that I am considering never using it again. I am wondering if I can cut back on the amount of citric acid I add. (like 3/4 a package instead of the whole thing?) Anybody have any ideas or suggestions I would appreciate it. Thanks, Chris