Summer Sausage Encapsulated Citric Acid

[bob2]

Hello, I am a beginner here. I made this recipe once and it turned out good but no tang -

First time smoking venison summer sausage with complete recipe and how to guide

Hi All, I spent quite a bit of time looking into using my new MES 30 Analog Smoker to make 10 lbs of venison summer sausage (VSS). Well after "harvesting" all of the information on sites like this one I came up with a recipe that was sort of a blend of many. Along with writing down the recipe...

www.smokingmeatforums.com

I just got some Encapsulated Citric Acid from Walton's and my question was how to modify this recipe for using ECA? The recipe calls for

Lowfat cultured Buttermilk,
sugar to help with fermenting
2 tblsp non-fat dry milk for binding and to help with fermenting

I was thinking I would replace the buttermilk with water and eliminate the sugar addition, but keep the non-fat dry milk for binding?
My plan was to grind and mix all spices and cure (prague powder #1) and let sit overnight in the fridge in a bus tub, covered. I thought an overnight sit would be good for the spices to set in and for binding, and I'm paranoid about the cure doing its job.
Then next morning I would hand mix the ECA and immediately stuff and smoke.

I may do a double batch, half with jalapenos and cheese, so I could just try the ECA on one of the batches. Would love to hear anyone's opinions or experience with the ECA. Thanks

 

[BGKYSmoker]

Hello, I am a beginner here. I made this recipe once and it turned out good but no tang -

First time smoking venison summer sausage with complete recipe and how to guide

Hi All, I spent quite a bit of time looking into using my new MES 30 Analog Smoker to make 10 lbs of venison summer sausage (VSS). Well after "harvesting" all of the information on sites like this one I came up with a recipe that was sort of a blend of many. Along with writing down the recipe...

www.smokingmeatforums.com

I just got some Encapsulated Citric Acid from Walton's and my question was how to modify this recipe for using ECA? The recipe calls for

Lowfat cultured Buttermilk,
sugar to help with fermenting
2 tblsp non-fat dry milk for binding and to help with fermenting

I was thinking I would replace the buttermilk with water and eliminate the sugar addition, but keep the non-fat dry milk for binding?
My plan was to grind and mix all spices and cure (prague powder #1) and let sit overnight in the fridge in a bus tub, covered. I thought an overnight sit would be good for the spices to set in and for binding, and I'm paranoid about the cure doing its job.
Then next morning I would hand mix the ECA and immediately stuff and smoke.

I may do a double batch, half with jalapenos and cheese, so I could just try the ECA on one of the batches. Would love to hear anyone's opinions or experience with the ECA. Thanks

Skip the buttermilk as it will impart with the ECA. Skip the sugar as it will not ferment ECA.
NOTE: Adding to much ECA will make your mix mushy. Add before stuffing.
ECA will release between 141-147*. Use at 1 level tsp per pound of meat.

1a. If you dont want to fridge your meat for the cure to work as per the books say (blah) you can add Sodium Erythorbate to accelerate the process and stuff right away.

 

[bob2]

1a. If you dont want to fridge your meat for the cure to work as per the books say (blah) you can add Sodium Erythorbate to accelerate the process and stuff right away.

The manufacturer (Walton's) says I can do the same with ECA - skip the overnight because it's a cure accelerator, but I thought I would let the Cure set in overnight to be safe anyways. Maybe I should just do it all at once.

 

[Steve H]

I did the normal overnight cure thing. Then mixed in the EECA just before stuffing. Came out fine.

 

[bob2]

I did the normal overnight cure thing. Then mixed in the EECA just before stuffing. Came out fine.

Thanks, what did you think of the ECA - did it give it more tang? Is it worth doing?

 

[Steve H]

Thanks, what did you think of the ECA - did it give it more tang? Is it worth doing?

I only added 3 tsp for 5 pounds of meat. It added some tang. Which I liked. The next batch I'll add 4 tsp. The reason I did this way was because I've heard some say that 5 tsp was a bit overpowering. So, I believe 4 tsp for 5 pounds of meat will be right. I think it is worth doing.

 

[Steve H]

I've also heard of people liking fermento. It costs a bit more. But is quite popular as well.

 

[BGKYSmoker]

Save yourself the $$ on fermento. Go to Wally and buy Saco Buttermilk powder, same stuff as fermento and way cheaper.

 

[Steve H]

Save yourself the $$ on fermento. Go to Wally and buy Saco Buttermilk powder, same stuff as fermento and way cheaper.

I forgot about that. Do you use the same amount as Fermento 1 oz per 2 pounds of meat?

 

[Mastercaster]

Thanks, what did you think of the ECA - did it give it more tang? Is it worth doing?

I have made SS and sticks with and without. I definitely prefer to use it EXCEPT when I use a sweet mix like a Honey BBQ stick mix. There’s just something about the sweet and the tang combo that I don’t care for. I use the 1tsp per lb ratio and I like it. My wife, otoh, doesn’t care for any tang. You might want to make a couple of chubs with different ratios of ECA and see what you like. As mentioned, I wouldn’t use any buttermilk with ECA. I do use NFDM.

 

[bob2]

I called Walton's and they definitely say to stuff and smoke right away using this, and had never heard of anyone mixing without the ECA and doing an overnight rest, then mixing it the next day so maybe I'll just do it how they advise all at once

 

[bob2]

BTW - thanks for all the help all!

 

[Mastercaster]

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

 

[bill ace 350]

Save yourself the $$ on fermento. Go to Wally and buy Saco Buttermilk powder, same stuff as fermento and way cheaper.

The Saco works good.

 

[smokin peachey]

The Saco works good.

Can you give more details on the amount of Saco to use does it need mixed with water ?

 

[Steve H]

The Saco works good.

Is it the same amount as Fermento? 1oz. per 2lbs of meat?

 

[DanMcG]

Here's a good read for the distant past

Fermento/Buttermilk Questions

I'm trying to make some venison summer sausage from Rytek's book...I tried a small test batch the other night....it calls for Fermento.....I've been reading about it on here and have a few questions. First off, does this stuff work by actually going through a fermentation process? I haven't...

www.smokingmeatforums.com

I wasn't impressed with the fermento product, but have used liquid cultured buttermilk with pretty good results.

 

[Steve H]

Thanks DanMcG That answered my question perfectly. I'll stick with ECA. It does what I want.

 

[bill ace 350]

Is it the same amount as Fermento? 1oz. per 2lbs of meat?

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

 

[bill ace 350]

Can you give more details on the amount of Saco to use does it need mixed with water ?

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