Todd
Yeah they have a decent tang like a store bought jimmy. This recipe i have done now 6 times. Maybe next time i will add 1Tbs ECA and see what it does.
I'm thinking sassafras pellets next time
I use encapsulated citric acid and it actually does a fairly good job of adding tang. I also use ECA in my summer sausage as well. I have used cultured powder buttermilk in the past and it just isn't the same. I don't think I have tried cultured buttermilk in liquid form though.
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