or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Summer Sausage and encapsulated citric acid
New Posts  All Forums:Forum Nav:

Summer Sausage and encapsulated citric acid

post #1 of 12
Thread Starter 

Have made summer sausage before but not with the ECA. The recipes I have seen say not to hold your sausage overnight, but to smoke right after stuffing. Is there a problem with holding them overnight.Would have cure#1 in like always. Any thoughts or advice, maybe this has been covered before. Thanks

post #2 of 12

Here's a thread about your question.

 

http://www.smokingmeatforums.com/t/113783/encapsulated-citric-acid-question

post #3 of 12
Thread Starter 

Thanks for the answer to my question. I'm going to try some on a eight pound run will see how it comes out. I mix and stuff then hold over night. Thanks again.

post #4 of 12
Quote:
Originally Posted by TR Kan View Post
 

Thanks for the answer to my question. I'm going to try some on a eight pound run will see how it comes out. I mix and stuff then hold over night. Thanks again.

Nice, take pics!

 

I personally add the ECA just before I stuff, I also add cheese at the same time. Just a habit I guess, no other reason.

 

Good luck.

post #5 of 12

Good luck and let us know, I never use ECA either, would like to know, I do know from reading mix it very last before stuffing and do not let it go thru the grinder, mix by hand 

 

Good luck

 

A full smoker is a happy smoker

 

DS

post #6 of 12

Will be a first time ECA user myself as it just got delivered. SS bound soon....Willie

post #7 of 12
Thread Starter 

 

Here's my update on my summer sausage with ECA. Put the spices in and mixed by hand, then put in the ECA and mixed by hand for a couple of minutes before stuffing. Did it yesterday afernoon and put in the fridge overnight. 

Resting awhile before heading to smoker. In the smoker to dry will start putting on the smoke latter. Sorry the pictures are reversed not very good at computers.

post #8 of 12

Looks great from here can't wait till the money shot.

post #9 of 12
Thread Starter 

Well here is the result of this sausage

 

 

 

 

making experiment for me. There is a definite taste difference from this sausage to the sausage I had made before using the same spices but without the ECA. The other taste tester I have in the house [ better half ] says she likes it, says it is more like the taste of some commercial sausage. But she also said she liked the taste of the other one. So thanks to all who gave me advice and encouragement, give it a try if your thinking about it you might like it.   

post #10 of 12

Dang it man that looks great!!! Very nice job I will have to try the ECA, on one of my next batches, Thanks for the post.

 

A full smoker is a happy smoker

 

DS

post #11 of 12

I think the thread posted above covers it.

 

I hold mine until the end, and I have noticed that some recipes advise that.

 

Good luck and good smoking.

post #12 of 12

Great job with those! Thumbs Up

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Summer Sausage and encapsulated citric acid