When using premixed seasonings like “leggs old plantation” that have sodium erythorbate in the ingredients list, can I still add ECA for some tang?

I also tie off the ropes and rotate top to bottom for more even cooking.
Usually the top will reach 160 and the bottom of the rope is 140. I am using a weber smokey mountain with a sausage hanging rack and pre cut the casings at 30 inches for consistency of size and keeping them centered in the cook chamber.

TexLaw
keend0
Sorry for the delayed response…
I have a weber sausage/fish hanger in my wsm 22 and 18.
I use the snake method with Kingsford and no wood (the briquettes provide adequate smoke flavor/color) the snake gets wider and I shuffle the coals as needed.
I shoot for 110-130 for 1 hour to dry
140-160 1 hour and 180-200 to finish.
I cut my casings 33" (fresh or collagen)
And tie the ends so I can flip the rings and prevent over cooking the top half of the sausage.

MIMIP maybe try a sweet Italian. Or better yet ask the Waltons-Meatistics team if they offer any low sodium options.

Rachel Dolliver I do not

IVERYAN

Most of the premixed “kit” seasonings do not specify to hold or not hold.
They give the mixing instructions and then the recommended Temps for processing. I may have to try with a small batch (my buddies won’t mind) and see if it works out.

processhead
Thanks for your reply.

When using premixed seasonings like “leggs old plantation” that have sodium erythorbate in the ingredients list, can I still add ECA for some tang?

Jonathon
So what i get from this post is…
A premixed seasoning that has sodium erythorbate in the ingredients list is ok to hold overnight? Also i can add a cure accelerator (in the proper amount) like eca or sodium erythorbate and smoke the smoke the same day?
I want to try adding eca but most kits already have an accelerator like sodium erythorbate listed and direct you to smoke the same day. I don’t want to over accelerate.

Thanks

Brianzipperdog123
Thanks, I’ll start looking for materials to get that done.

Brianzipperdog123
I am interested in what you used to make your own stuffing tube.
I have cut and melted a 3/8 tube to fit my omcan stuffer, but its not long enough to fit even 1/2 sleeve of collagen casings.

TexLaw
keend0
Sorry for the delayed response…
I have a weber sausage/fish hanger in my wsm 22 and 18.
I use the snake method with Kingsford and no wood (the briquettes provide adequate smoke flavor/color) the snake gets wider and I shuffle the coals as needed.
I shoot for 110-130 for 1 hour to dry
140-160 1 hour and 180-200 to finish.
I cut my casings 33" (fresh or collagen)
And tie the ends so I can flip the rings and prevent over cooking the top half of the sausage.

TexLaw great recommendations, I was thinking about the water. I pulled the snack stik meat from a fresh sausage mix and added cure and binder to tryout the new electric smoker. I added more water when I mixed in the cure and binder and that would explain the excess. Thanks again.