Beef stick mistake. need advice

[Crazybill]

Made up a batch of beef sticks this morning. Teriyaki recipe. (Sausage maker)
1.5 tsp #1 prague powder
34 grams excaliber sure Gel
6.5 lbs lean beef
1.4 lbs pork fat
1.6 cups cold water
So far, so good. Mixed well in the Kitchen Aid to a very sticky consistency, stuffed into 19mm collagen casings and it's now in the smoker.
My problem is this: I forgot the ECA. I know that without it I should have let it cure overnight, but I didn't.
Need a check list next time.
At this point it is in the smoker and moving through 120 degrees so I can't go back and throw it in the fridge. I'm worried about it being at the dangerous temps too long if I do. So I am committed to letting it go ahead and finish the process.
Is it ruined? I know that without the ECA the room temp shelf life is short. Anything else I need to know?
Thanks for any help
-Bill-

 

[SonnyE]

No idea Bill.
But feed some to the neighbors dog. :eek:
If it lives, it might be OK. ;)

 

[tallbm]

Made up a batch of beef sticks this morning. Teriyaki recipe. (Sausage maker)
1.5 tsp #1 prague powder
34 grams excaliber sure Gel
6.5 lbs lean beef
1.4 lbs pork fat
1.6 cups cold water
So far, so good. Mixed well in the Kitchen Aid to a very sticky consistency, stuffed into 19mm collagen casings and it's now in the smoker.
My problem is this: I forgot the ECA. I know that without it I should have let it cure overnight, but I didn't.
Need a check list next time.
At this point it is in the smoker and moving through 120 degrees so I can't go back and throw it in the fridge. I'm worried about it being at the dangerous temps too long if I do. So I am committed to letting it go ahead and finish the process.
Is it ruined? I know that without the ECA the room temp shelf life is short. Anything else I need to know?
Thanks for any help
-Bill-

Hi there and welcome!

The prague powder #1 (cure #1) is all you need for for smoking sausage and not worrying about the temps while you smoke/cook the sausage in this case.

As for missing the ECA and making things shelf stable well you will have to just do what all sausage makers do that do NOT use ECA.
In short when it comes out of the smoker refrigerate and you have 2 weeks or so (could be longer but might not be as flavorful) to eat. If you can't/won't eat it all once out of the smoker then freeze what you plan to save and keep in the fridge what you plan/can eat over that 2 week period.

You really didn't screw up, you just don't get your desired shelf stable features which I'm not sure would really be super shelf stable like store bought stuff like summer sausage anyhow :)

 

[boykjo]

I dont see ECA in your recipe?

 

[dward51]

ECA is for a flavor, not shelf stability. The cure #1 is what makes the "40 to 140 in 4" for smoking meats no matter, not the ECA.

ALSO VERY IMPORTANT..... If you do use ECA *DO NOT* add the ECA to the meat and let it sit. ECA should be added just before stuffing and smoking. If you add it to the meat and then let it sit in the fridge overnight, you will likely ruin the meat's texture and flavor.

 

[Crazybill]

Thanks for the replies. I feel better about it. They came out fine, just lacking that "tang" my mouth expects.
I didn't list the ECA because I was listing what actually went into the batch. It's sure gonna be there next time.
My normal method is to either add the ECA to the last minute of mixing then stuff and smoke, or don't add ECA then stuff and let it sit a few hours then smoke it. In this case I didn't do either one. I just mixed it up without the ECA and stuffed and smoked it right away. I guess I was nervous about it.
My first exposure to ECA was a batch I made according to plan. Mixed up real nice and sticky, smelled good, just great stuff. Then at the last minute of mixing I added the citric acid and the whole batch broke on me. The citric acid I used was real Citric Acid, not encapsulated. What a mess!!

Thanks guys.

 

[Crazybill]

The finished stuff.

 

[SonnyE]

I'd eat that!
And to hell with the neighbors dog.
Looks beautiful!