Thanks for the advice. Just looking for the tang with out smoking all night.
Encapsulated Citric Acid
denny66 last edited by
Sure hate to keep repeating myself but it needs to be said. All my summer sausage to date has been from prepackaged mixes. Not that I’m unhappy with the premix seasoning but as I watch Jonathan’s videos he mentions ECA and the traditional “Tang” it brings to summer sausage. Do the prepackaged summer sausage mixes contain ECA. If not would I benefit by using it? I’m speaking about the taste of the finished product.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
denny66 It would probably depend on the mix, I’d check the labels.
denny66 no they don’t, at least none of the ones I have used. I think there would be a chance of the coating breaking if it was in the mix. It is all in what you like. For me, I use half the amount they recommend. Using the full amount is to much tang for me. What I did was some 5# batches, then when I found what I liked, did a full batch. My buddy did a full batch and hated it, I learned from his mistake
denny66 No they will not for the reasons stated already, the encapsulate would break. It is an additive that you add during the last minute of mixing and when you use it you go straight to the smoker after stuffing no holding overnight. I like the ability to go straight to the smoker and the added tang on some products but not everything so I will sometimes use smoked meat stabilizer as my cure accelerator when I don’t want the “tang” that you get from ECA.
denny66 from a taste aspect it totally depends on your preference, if you like the tang then adding it will impart or increase that. Some people use it with any seasoning mix including ones like Habanero BBQ, others only use it on traditional ones like Willies. I personally like the tang so I add it to most things.