Looking for clarification on the proper hold time for Summer Sausage cured with InstaCure #1, and without ECA.
The off-the-shelf seasoning kits (LEM Backwoods,etc…) that include InstaCure #1 clearly state that the stuffed sausage should be refrigerated overnight. Similarly, the Walton Summer Sausage videos state that the use of ECA allows you to go straight to the smoker, inferring it would not be otherwise possible to avoid a hold/overnight refrigeration, without a cure accelerator such as as ECA.
I tend to be a “by the book” guy when it comes to food safety, as such, looking for clarity here on the following:
Clear guidelines on the use of InstaCure #1 (without ECA) in Summer Sausage. Specifically: A.) what is required in terms of (refrigeration, hold time, hold temp,) when using InstaCure #1, without ECA? B.) What is gained by holding Summer Sausage overnight that would be sacrificed by going direct to the smoker (without ECA)?
Given the reply to #1 above, other than the tangy flavor, what exactly is the ECA’s function that allows you to go directly to the smoker and avoid the need to go overnight in the fridge?
Thanks in advanced for the replies!