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.
"A brave man likes to feel the rain on his face." "Yeah, but a wise man knows when to get in out of the rain."