- Mar 16, 2015
- 260
- 89
I’m going to be making summer sausage shortly. In the past when I’ve made summer sausage I have not used Soy Protein Concentrate (SPC) nor have I used Encapsulated Citric Acid (ECA). I would like to use SPC to improve the moisture of the sausage and the ECA for that tang taste. Is there any issue in using both in the sausage mixture? I understand the ECA needs to be added and mixed just prior to stuffing and then right into the smoker. Also when using SPC do you still use the recommended amount of water that’s on your spice mixture instructions or do you need to add additional water?
