pigman34 Unless you are planning on switching to water around 130° F I would recommend starting earlier in the morning. 10 hours would be pretty standard depending on how thick your casings are.
Pre-stuffing Summer Sausage
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Due to the temperature range of my smoker, I have to plan ahead to do summer sausage. Which means, early morning smoke when it’s calm out.
My question is, can I stuff my casings the night before, including the encapsulated citric acid, and then put them in the fridge overnight and into the smoker the next morning? Are there any precautions to take in doing so (wrapping, covering, etc.)? Does it matter than I’m using smaller diameter casings?
Appreciate the help!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User last edited by
twoheartedloon I have done it without a problem. Your ECA stays solid until about 135 F
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twoheartedloon I would try to be pretty careful with the ECA when mixing in if you are going to hold it overnight. In all likelihood you will be fine but if too much of it ruptures you could run into the issue that it would start to denature the proteins and destroy your bonds.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User last edited by
Jonathon I should have added only when in error or there is no other option
But I have done it a few times, not by choice, and it was fine -
Jonathon Appreciate the follow-up. I was careful when I mixed in the cheese and ECA and got it in the fridge as soon as I possibly could once stuff.
It all turned out great, and is exactly what I was shooting for in consistency (I do need more jalapeno next time).
In the future, if I’m going to pre-stuff the night or couple nights before smoking, do I need the ECA? Is there another product I can use to obtain the same tang?
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twoheartedloon said in Pre-stuffing Summer Sausage:
Jonathon Appreciate the follow-up. I was careful when I mixed in the cheese and ECA and got it in the fridge as soon as I possibly could once stuff.
It all turned out great, and is exactly what I was shooting for in consistency (I do need more jalapeno next time).
In the future, if I’m going to pre-stuff the night or couple nights before smoking, do I need the ECA? Is there another product I can use to obtain the same tang?
Other than an authentic fermented sausage culture, I think ECA is your best alternative. Years ago, there was a product called Fermento that claimed to add tang to sausage. I tried it once but was disappointed.
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processhead I looked into fermento a year or two ago, and then went away from it when I saw how much it costs.
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The last time I used ECA and held the meat overnight before stuffing, I had some consistency and poor bind issues with the finished sausage. Other times I used it, it worked great and no issues.
As mentioned, I think sometimes under the right conditions, the encapsulant can be damaged or partially dissolve over time. -
twoheartedloon as processhead says, there really isn’t another thing that we sell that will work as well. Smoked meat Stabilizer will add some tang but it doesn’t add as much in my opinion and you wouldn’t be any better adding that and then holding it. I don’t have experience with Fermento though we do occasionally get questions on it.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User last edited by
I have seen powdered buttermilk used to replace Fermento and ECA
Directions were 2/3 to 1 cup per 5 Lbs. and let mix rest in fridge 1 - 2 days for buttermilk to work
I have used PBM in dry cures but have not tried it in summer sausage
Not sure when I will make summer sausage again but I will try it0Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime
1 Reply
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glen said in Pre-stuffing Summer Sausage:
I have seen powdered buttermilk used to replace Fermento and ECA
Directions were 2/3 to 1 cup per 5 Lbs. and let mix rest in fridge 1 - 2 days for buttermilk to work
I have used PBM in dry cures but have not tried it in summer sausage
Not sure when I will make summer sausage again but I will try itPowered buttermilk might do double duty as a binder as well. My summer sausage recipe calls for regular powdered milk for that purpose.
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