Summer Sausage and encapsulated citric acid

Discussion in 'Sausage' started by tr kan, Oct 19, 2014.

  1. Have made summer sausage before but not with the ECA. The recipes I have seen say not to hold your sausage overnight, but to smoke right after stuffing. Is there a problem with holding them overnight.Would have cure#1 in like always. Any thoughts or advice, maybe this has been covered before. Thanks
  2. Thanks for the answer to my question. I'm going to try some on a eight pound run will see how it comes out. I mix and stuff then hold over night. Thanks again.
  3. sam3

    sam3 Smoking Fanatic

    Nice, take pics!

    I personally add the ECA just before I stuff, I also add cheese at the same time. Just a habit I guess, no other reason.

    Good luck.
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Good luck and let us know, I never use ECA either, would like to know, I do know from reading mix it very last before stuffing and do not let it go thru the grinder, mix by hand 

    Good luck

    A full smoker is a happy smoker

  5. chef willie

    chef willie Master of the Pit OTBS Member

    Will be a first time ECA user myself as it just got delivered. SS bound soon....Willie

  6. Here's my update on my summer sausage with ECA. Put the spices in and mixed by hand, then put in the ECA and mixed by hand for a couple of minutes before stuffing. Did it yesterday afernoon and put in the fridge overnight. 

    Resting awhile before heading to smoker. In the smoker to dry will start putting on the smoke latter. Sorry the pictures are reversed not very good at computers.
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great from here can't wait till the money shot.
  8. Well here is the result of this sausage

    making experiment for me. There is a definite taste difference from this sausage to the sausage I had made before using the same spices but without the ECA. The other taste tester I have in the house [ better half ] says she likes it, says it is more like the taste of some commercial sausage. But she also said she liked the taste of the other one. So thanks to all who gave me advice and encouragement, give it a try if your thinking about it you might like it.   
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks great!!! Very nice job I will have to try the ECA, on one of my next batches, Thanks for the post.

    A full smoker is a happy smoker

  10. venture

    venture Smoking Guru OTBS Member

    I think the thread posted above covers it.

    I hold mine until the end, and I have noticed that some recipes advise that.

    Good luck and good smoking.
  11. sam3

    sam3 Smoking Fanatic

    Great job with those! [​IMG]

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