Summer Sausage Encapsulated Citric Acid

[Steve H]

1/2 to 3/4 cup per 5 pounds is what I prefer.

Thank you. I found that out after reading the post from @DanMcG think I'll stick with ECA.

 

[smokin peachey]

I like 1/2 to 3/4 cup per 5 pounds. no liquid to added to the powder itself

Thanks

 

[bob2]

I’ve frequently mixed my seasonings and meat and let rest overnight and then added ECA before stuffing but both methods work.

Were the different methods just a timing thing for you? Or did you have concerns about not giving the Cure 12 hours while using ECA?

 

[Mastercaster]

Were the different methods just a timing thing for you? Or did you have concerns about not giving the Cure 12 hours while using ECA?

Kinda both. I like to let my seasoned meat rest overnight and then stuff early the next morning and get on the smoker Early. Hopefully, it’ll be finished before too late. I’m also a firm believer in letting the spices meld for several hours. I didn’t do this on my last summer sausage smoke and I feel the color nor the taste was there. As far as adding the ECA, I just don’t want to take the chance of the capsules busting and ruining my meat so I add just prior to stuffing. I’ve heard both sides of the argument and just play it safe.