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.
Encapsulated citric acid
What happens if I held my summer sausage overnight before smoking after adding encapsulated citric acid?
M. Saboe nothing will happen you will be fine, the ECA capsules don’t release until IT reaches 130*.
M. Saboe I do my summer sausage like that and have absolutely no problems contrary to popular opinion, just as twilliams said it is temp activated.