Around 90% of packaged grocery pork has an added saline solution, usually at 10% plus
The only time I experienced rubbery texture was when I made a cooking error and hat a “fat out”
ECA or Smoked Meat Stabilizer for venison summer sausage?
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First time making venison sausage. My son gave me 5lbs of venison roasts. I’ve used the H summer sausage seasoning in making beef/pork summer sausage and really like it. But I was wondering if the ECA would create a weird tang with the venison? ECA or Smoked Meat Stabilizer for venison summer sausage?
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jsaaz23 i keep reading of people making sausage or snack sticks with ECA and throw it away because they dont like the “tang”. One post i just read the instructions he got was 4 oz ECA for 25lbs meat. He used 2 oz in 15lbs and said it is so strong he is just gonna feed them to his dog as treats.
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twilliams it might just be personal preference. I’ve used it at the recommended amount each time and got rave reviews.
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I’ve used ECA in my regular summer sausage and like the tang but I just wondered if it be too much with venison.
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my wife hated the tang, I thought it was ok but not 10# worth of venison. No change in flavor change for sms.
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Personally don’t care for it in my venison. My brother loved it so he got the whole 12lbs. Actually never heard of it until hanging around this site.
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