Acidic or strong Vinegar taste

  • Hi I’ve made several hundred pounds of snack sticks and summer sausage but this is the first time that I have a batch that when I take a bite it has a strong acidic taste, why? Anybody else have this problem? Do I need to cook it longer it’s been cooking for 9 to 10 hours at 158

  • @rodbiggs Rod, did you put Encapsulated Citric Acid in the meat? I just made a batch of Summer Sausage and the only thing I did different was adding ECA rather than letting the cure work in the refrigerator overnight. After stuffing, I smoked the sausage within an hour for four hours, increasing the temp each hour to 165-170 F.
    The Summer Sausage came out looking fine; moist and filled the casings well. No “fat out” (I did use carrot fiber binder) but when I tasted it, the sausage was very acidic, like biting a strong dill pickle. Also, the normal pink-red color that I have always associated with sausage cured with Cure No. 1 and smoked to 160F+ was missing on some of the product–it was the grey color of over-cooked meat. My mix was 80% lean ground beef (80/20 lean to fat) and 20% pork with about 50% pork fat, bringing the over-all mix to a fat ratio of about 30% by weight. I mixed the meat in a Walton’s mixer for 8-9 minutes, adding the ECA and some high temp cheese during the last minute of mixing, being careful not to over-mix the ECA. Still, I ended up tossing the whole batch and I will never again use ECA in my stuff.
    Auston and Jonathan at Waltons have sort of pushed this ECA as allowing us to move right from stuffing to the smoker without a 12 hour wait for the cure to activate, but it didn’t work for me.
    Good luck,

  • Walton's Employee

    @rodbiggs I would assume that if you were getting any vinegar taste at all you were either using ECA or at least a starter culture? If not then you have some serious issues with the meat block you were using.
    @gadahl We do like ECA, perhaps more than normal people! Its been a while since I have not added it to a Summer Sausage or a Snack Stick. Now, part of that is that we like the cure accelerating properties but, for me at least, it is the added acidic taste that I really enjoy!

  • @rodbiggs - I used ECA for the first time also and had the same problem - tossed it as it almost taste putrid. Will wait for the overnight cure to work from here on out.

  • @gadahl
    I called my local Walton’s store where I purchased the supplies (Wichita, KS) and they told me that some of the lot # were double in the package. But my first batch turned out awesome.

    I’m a little concerned about trying it again

  • I’ve notice that the acidic taste calms down (that’s the only way I know how to describe it) after a couple days in the fridge. I thought I ruined the first batch that I did using ECA after tasting it a couple hours after cooling it down. I was going to throw twenty pounds of summer sausage out but my Dad convinced me not to. Although I did throw it all in a garbage bag before I put in the fridge. A couple days later I tasted the same batch and it was totally different - to me anyway. I did a batch the old way and I like the acidic taste in the sausage and sticks now - use ECA all the time now.

  • Walton's Employee

    @kdub It’s always worth trying to save a batch, or the very least give it away to someone who likes it. If I oversmoked something (it is possible!) then I always let it sit in the fridge for a few days and it tends to calm down a little. When you tried the summer sausage was it still warm? The ECA tends to taste a little, or a lot depending on your sensitivity to it, stronger when it is hot.

  • @Jonathon I tried it after ice bath and sitting at room temp for a couple of hours. I have done that on about every batch I’ve made since and it seems that it tames down after a day or so in the refrigerator. Probably doesn’t make sense from a chemistry view as Ph probably doesn’t change, but from my taste bud’s view that’s what it seems like to me.

  • I’m not a big fan of the acidic taste that ECA creates (I’ve noticed it when I bought summer sausage from the store and never knew what was causing it – I thought the meat had gone bad). So I was glad to find out that I could leave it out and just have to keep the stuffed sausage in the fridge overnight before doing the smoke process the next day.

  • @sstory @kdub @Jonathon @rodbiggs

    I think I’ve just been talked out of using ECA for my first batch.

  • Admin

    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.

Log in to reply

Recent Posts

  • U

    @Jonathon Braunsweiger was pork liver, beef liver, 40% meat 60% fat pork grind, salt, dextrose, cure #1, NFDM, onion powder, pepper, marjoram, ground cloves and ginger. I cured the liver in a wet EQ brine (water, salt, dextrose and #1 cure). After brine I ground the liver and emulsified it with a food mill. Mixed spices with 2 cans of Straub Dark Ale added to farce mixed well and stuffed into 32mm smoked casings. Placed into 130 degree preheated smoker to dry, after 2 hours went to increase the temps and found everything all in my catch pan. Snack sticks were Salt, dextrose, cure #1, NFDM, chipotle pepper, adobo sauce, cheddar cheese and spicy V-8 juice. Mixed all except V-8, let age for 48 hours in fridge, mixed again adding v-8. Stuffed into 19mm collagen casings, after 2 hours at 130 degrees had the same dissolved casing result. The sausage shop that carries your casings in my area said I must have got them to wet. I come home and took a piece of casing and put it in water for 3 days. It swelled up and got kind of rubbery but didn’t dissolve.

    read more
  • @mcherbies I find that when I use carrot fiber I like to use 1.5 qt to 25lbs of meat for snack sticks. It is boarder line too much water but the finished product is top notch and everyone raves at how much moisture is still in my sticks.B7227925-D767-4E00-A5C8-57F1CC3AAF73.jpeg

    read more
  • @mcherbies Yeah, 2 quarts of water per 10 lb is going to present a few problems for you for sure. We would recommend 1 qt per 25 lb batch. I’ve done as much as 2 quarts per 25 lb batch and even that was pretty soupy. Now, it DID stuff like a dream, hardly had to turn the crank but it gave me an odd texture…don’t remember if it did anything to the casing or not.

    read more

Recent Topics

Who's Online [Full List]

30 users active right now (2 members and 28 guests).
jim schaeffer, mydogs1900, Unionguy1019, robsnotes4u, Jonathon, BryanP, mcherbies

Board Statistics

Our members have made a total of 9.4k posts in 1.6k topics.
We currently have 6.8k members registered.
Please welcome our newest member, mydogs1900.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.