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.
We did some experimenting yesterday with a few of the Walton’s spice mixes to get ready for deer season. We wanted to expand our selection. We have sticks and ring bologna down, perfected Waltons hot dog/chili dog last year and now on to the bratwurst!
So here is our review:
Beer Brat-definitely a keeper good overall flavor, has a hint of an ale smell to it
Hot buffalo- good flavor but being from Western NY, buffalo has a whole different meaning, needs some heat, thinking ghost pepper cheese will do the trick there and maybe some cayenne or or habanero
Inferno- great taste and heat, perfect stock mix for the fellas
#1504 pork seasoning-great flavor, nice taste of sage for breakfast sausage, if you like sage this is for you.
#10 pork sausage seasoning-good general pork breakfast mix
Philly cheese steak-GAME CHANGER!!! this is for real, really tastes like a philly steak. Never thought about adding dehydrated red/green pepper and onion to a mix…genius! Better stock up we’ll be ordering a lot of this! I’m going to grill some rolls and melt some harvarti cheese on them.
reduced salt blue ribbon-another hit, great all around flavor, add it to the cart, we’ll be ordering that too
parmesan garlic and onion/garlic-not our favorites, just an okay flavor but after the others with bold flavors it was a bit of a letdown.
No judgement, just our opinions… Do have to say i used pre-tubed 32mm casing that were leftover from last fall, kept well packed in salt in the fridge and they were very good, no tears or holes. They are on the list too!!! Stuffed on the Weston #22 grinder i got last fall from Walton’s with the stuffer auger-love that thing! Just right for running 5# test batches.
Thanks for supporting the weekend warriors as much as the big processors, we appreciate it!!
Parksider I’d agree with pretty much everything, the Parm Garlic is a more basic taste then what I was hoping for but I guess Parmesan might be a hard flavor to make really stand out in meat?
I am making more and more Inferno and adding Ghost Pepper or Sriracha Cheese to them. Philly Cheese Steak is an awesome one, play around with adding different cheeses to this, huge difference if you add Swiss or Mozz or Cheddar and all are good! I like the Medium #1 Best Seller (we call it Holly Regular in house) more than either 1504 or #10 but thats all just personal preference. The Supreme Pizza and the Habanero Mango are two that I love that yoi didn’t mention!