summer sausage

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Acidic or strong Vinegar taste
Meat Processing • summer sausage snack stics • • rodbiggs

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@megajunk I wouldn’t let the stories about ECA stop you from trying Encapsulated Citric Acid. Lowering the pH is what I think makes a summer sausage a summer sausage, and that is most often done with ECA. When used properly, it is extremely effective and reliable at achieving a predictable pH drop. The lower pH also inhibits microbial growth as well. I’d argue that a true summer sausage cannot be made without using something like ECA to drop the pH.
How to Make Homemade Summer Sausage - Recipe
How To Make.... Meat Recipes • recipe homemade meat recipe meat snacks summer sausage • • Austin

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@akdave 100% correct. If you have the time between grinds you will benefit from putting it back in the freezer first. There are two temp ranges that protein extraction will occur and I am going to get this somewhat wrong, one is around frozen meat to 40 something degrees and the other is above 65 degrees. Obviously above 65 degrees is useless to us but I would think (again, dont know this and cant prove it ) the closer you are to 30 degrees than 45 the better protein extraction it will provide.

Acidic or strong Vinegar taste Meat Processing • summer sausage snack stics • • rodbiggs

How to Make Homemade Summer Sausage - Recipe How To Make.... Meat Recipes • recipe homemade meat recipe meat snacks summer sausage • • Austin

Acidic or strong Vinegar taste
Meat Processing • summer sausage snack stics • • rodbiggs

How to Make Homemade Summer Sausage - Recipe
How To Make.... Meat Recipes • recipe homemade meat recipe meat snacks summer sausage • • Austin