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!