Soy Protein Concentrate and Citric Acid in summer sausage.



  • I’m going to be making summer sausage shortly. In the past when I’ve made summer sausage I have not used Soy Protein Concentrate (SPC) nor have I used Encapsulated Citric Acid (ECA). I would like to use SPC to improve the moisture of the sausage and the ECA for that tang taste. Is there any issue in using both in the sausage mixture? I understand the ECA needs to be added and mixed just prior to stuffing and then right into the smoker. Also when using SPC do you still use the recommended amount of water that’s on your spice mixture instructions or do you need to add additional water?


  • Walton's Employee

    @Retired-RailRoader That’s a great question about any issues using the two together. There can be times that you do not want to use two additives in the same batch but in this case you would be fine. Our Soy Protein Blend has Soy Protein Concentrate in it as well as soy grits and some other ingredients so our usage rate might be different from what you have, for ours you would use 12 oz to 25 lb of meat and the same amount of water, this is helping with the consistency and binding so no need to change your water content.

    You are correct on the Encapsulated Citric Acid, add it at the very end of the mixing process. One more important note on the Encapsulated Citric Acid, it is going to act as a cure accelerator so you need to go right from stuffing to the smokehouse, do not hold it overnight or the encapsulation might start to break down and release the Acid into the meat too soon in the process.



  • @Jonathon Thank you!


  • Walton's Employee

    @Retired-RailRoader Always happy to help, if you make them and they turn out well take picture and post them!


Log in to reply
 



Recent Posts

  • D

    My summer sausage is sticking to the casings

    read more
  • @srtcanopy Out of all the imitation we made I think Turkey was my favorite in that it was unique, the ham and beef tasted VERY close to normal bacon, the turkey tasted like something else. I really liked it…speaking of that I have some in my freezer!

    read more
  • @gadahl SHHH dont tell anyone I have too much time on my hands, ESPECIALLY Austin, as far as he is concerned I am 100% busy at ALL TIMES!

    I actually just made some dry rubbed bacon for our Cured Whole Muscle Section of the new Meatgistics University! Videos for all the Meatgistics University classes are going live this Monday around 4 pm CST. If you are free join us at waltonsinc.com/live for a live stream where we will being giving away a stuffer, some Waltons hats, some discount codes and we will also be giving out a coupon code so everyone gets something!

    read more
  • @Paynester We did both at basically the same time last year and I absolutely thought the one that we injected with a soluble cure was better. However, I just did a dry rubbed belly and it came out different then how I remember it from last year (less salty and I even said it tasted exactly like normal store bought bacon) so it might have been something I did differently.

    Can you give me some more information on your process for the dry rubbed? Did you use the Excalibur Dry Rub Cure or something else? How long did you hold it, how much cure did you use, did you rub the fat cap and remove the skin? More information the better!

    read more
  • @21cedar That’s a great question on the phospshates, I have never thought of that. Let me talk to some people next week and see if there is a scientific reason behind it. I’ll warn you though it probably wont be until later in the week. We are working around the clock to get Meatgistics University ready for our 4 PM (CST) live time on Monday! We’ll have it all ready, just don’t be surprised if you tune in to our live stream at waltonsinc.com/live and Austin and I look a little haggard!

    read more
  • @stan I did a video where I went over how to use a grinder as a stuffer (you can view it here https://www.youtube.com/watch?v=XPIsG8Fp6bw) and some of the disadvantages of it. There are three disadvantages I can think of off of the top of my head right now, it will be a lot slower doing it this way, you won’t be able to stuff really small diameter casings and I dont think it pushes the meat down consistently enough to fill the casings as well as a hand crank stuffer will do.

    Those are my thoughts, anyone got a differing opinion or another reason a stuffer is superior?

    read more

Recent Topics

Popular Topics

13
Online

1.9k
Users

652
Topics

2.1k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.