Summer Sausage ----with or without Encapsulated Citric Acid?

[rwilli]

I have seen summer sausage recipes both with and without Encapsulated Citric Acid...What are your thoughts/advice regarding the use of or omitting ECA from your summer sausage recipes?

Thanks

 

[BGKYSmoker]

Not needed unless you want that zip tang to it.

 

[rwilli]

Thanks, no additional "zip" needed in my sausage---it has lots of green chile or Jalapeños in it.

 

[BGKYSmoker]

ECA just adds a tangy taste, like the one you get from a store bought slimjim.

 

[rwilli]

Thanks

 

[indaswamp]

It is also for the safety profile if you want to dry it enough for a shelf stable product. If you will store in the fridge or freeze it, the acid is not really necessary and just gives the tang like Rick mentioned...

 

[chopsaw]

I'm in the without camp .

 

[Brokenhandle]

I think it's personal preference actually, don't really know till you try it yourself. Not long ago I made some Red Barn from Owen's BBQ...did some with ECA and some without. I liked it both ways, but some of the guys I shared with all liked it with the ECA. But then there's the matter of how much you add.

Ryan

 

[crazymoon]

RW, I have ECA in my sausage ingredient cupboard but have never used it. I do like the "tang" flavor and add 1 cup of powdered buttermilk to every 10 pounds of farce when making SS.

 

[kelbro]

I used it and really liked the flavor of the sausage. I have not tried it without ECA so I can't comment about that.

 

[LoydB]

Without. I ferment to the point where I get the tang I like (4.7).