Page 3 of 3

Posted: Fri Apr 29, 2016 15:54
by Bob K
Fermento, sometimes sold as a "starter culture" adds an acidic tang to sausages. And I believe was popularized by Rytek in Great Sausage Recipes http://www.myspicesage.com/fermento-p-1248.html

You can also use encapsulated citric acid
http://www.butcher-packer.com/index.php ... cts_id=896

Or GDL
https://en.wikipedia.org/wiki/Glucono_delta-lactone

All are substitutes for flavor only and are mostly used in cooked products.