I am going to try the Lebanon Bologna mix, after I ordered I saw it recommends using encapsulated citric acid.

On another site I read that fermento and be used as a substitute for the citric acid.

If this is OK to use, how much of the fermento should I use?

Thanks

sorry, I forgot to say, I already have fermento, but I would have to order the ECA.

In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.

As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.

What is the smallest casing available (need a tube for it also) that can be make by a home processor.

I have a 1/2 HP grinder, and a 5 lb stuffer (not adverse to upgrading stuffer if needed).

We would like to make some similar in size to what is commercially available, eg: jack links, slim Jim’s etc.

Is this even possible?