Rnb, you need to use cure on any sausage that is smoked. Since your sausage spends a long time in the food safety danger zone 40-140degf. It is a must. If i understand correctly the eca lowers the ph of the meat and gives summer sausage the tang. I personally dont like the tang so i do my trail bologna without it. Hope this helps. Bubba
Summer sausage question
I’m going to be making summer sausage this weekend. If I don’t use esa and hold the product overnight, will I still have that tang taste. I’m trying to cut it down a little. I need some help. Don’t want to come up with bad sausage. Thanks
butch The ECA is mostly what gives normal summer sausage its tang, so if you do not use it then it will not have any noticeable tang, just make sure you hold it overnight to let the cure work. ECA has two functions, it acts as a cure accelerator which lets you go right from stuffing to smoking and it adds that familiar tang. Lots of people use it and lots don’t, you can’t go wrong either way!
It turned out awesome. No noticeable difference to the ones that were held in the fridge for 2 nights. Thanks for the reply. Lynn