Topic: Citric Acid

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Posted at June 28, 2016, 7:10 pm:

Just wondering if anyone can shed some light on this. I was talking to a butcher today about alternate curing methods for sausage. Basically, I'm looking for a way to not use pink salt in sausage making. He mentioned that some people are using citric acid in place of it. I was wondering if anyone has heard or done anything like this and what was the outcome. I just want to know if this is a safe method for sausage making and consumption (sp). Thanks ahead of time.

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

Sometimes, when making "fresh" sausages I won't use any nitr...


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