This thread has got the rusty wheels turning. http://www.smokingmeatforums.com/t/116780/unusual-brine-recipes
I know many of us use ECA, fermento, cultured buttermilk (or powder), etc to add some tang to some of our smoked sausages like summer sausage. I am wondering if using sauerkraut juice might not be a better option? Has anyone here tried it?
When a sausage is being fermented it is undergoing the same exact process as sauerkraut using much the same ingredients. And I have read of people using sauerkraut brine for their starter culture. It would stand to reason, at least in my head, that using sauerkraut brine in lieu of water to mix the meat that it might just work. I think I am going to try it once my first batch of kraut is done and see how the tang compares to using other products.