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
Summer Sausage and encapsulated citric acid
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Here's a thread about your question.
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 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
A full smoker is a happy smoker
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.
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.