@Jonathon are you able to confirm if you sell a stainless stuffing tube/horn, for 19mm collagen casing, that is compatible with current model Cabela’s stuffers (11lb)?

Regarding the size chart on your site, assume the diameter dimension reference is “OD”…? Curious to know from you or anyone here if the “ID” of the stainless replacement is greater than the ID of the plastic tube that come with the Cabela’s stuffers (assume the wall of theplastic tube is thicker than the metal wall?). Bottom line I want to make 19mm sticks (1st timer here) and want to have the right setup - concerned that the 10mm tube that cam with the stuffer wont work for sticks. Thanks in advance, TCT

@sudsman think of ECA as having a structure similar to that of a gel capsule. In this case the coating on the citric acid is made from a hard, edible fat, with an approx melt point of (135-150 F). When the internal temp of the meat is high enough to melt the fat coating, the citric acid is released to go to work. Will leave the science of exactly what the ECA does to higher authority. Suffice it to say, the ECA must not be damaged (capsules ruptured) in the mixing process or the citric acid will go to work too early. As such the recommendation for adding only during the last 60 seconds of the mixing time, and immediately prior to stuffing/smoking.

@jonathon , as always, thanks for the quick reply! I was admonished on another forum for answering a question on this issue, suggesting that when using InstaCure #1 and no accelerator, the SS must be held overnight. Sincerely hopedI hadn’t spread bad information.

You guys do a tremendous job of educating this community - never take for granted how valuable your videos and this board are to those us us interested in this pursuit. You have a loyal customer here. TCT

Greetings -
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:

1. 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)?

2. 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!
TCT

Roger, had the same question 2 weeks ago, was hoping to get more feedback than I did as to the flavor differences in terms the various Waltons seasonsings. (@Jonathon would be nice to provide more objective description on the relative flavor profiles of the various seasonsing units (Garlic, Pepper, Mustard, levele, etc…)). Personally, I was looking to make a German summer with fairly high level of garlic and mustard, relative to black pepper levels. I went with the H Unit and tasted it ou of the bag, really nice flavor however not enough garlic for my taste. Added 1 TSP per 5lbs of meat block. Turned out perfect for us. Used the same meat block for 3ea variations (German, Chipotle, and Jalapeño/Cheddar). Best yet!

Looking for clarification on the use of cure accelerators in venison summer sausage.

I have recently made 2ea 25lb batches of beef/pork (80/20) sausage to dial in my flavor profile before moving to venison summer. I made one batch with ECA, and one without. Love the tanginess the ECA delivers.

Now reading up on the smoked meat cure and the benefit of it’s use in venison sausage I have the following questions:

1. Is the smoked meat cure used in place of, or in addition to, the ECA?

2. If it is used in place of ECA, will the smoked meat cure deliver the same level of tanginess as the ECA?

3. If the smoked meat cure is used in place of ECA, and does not deliver the tanginess of ECA, what can I add to deliver the tanginess?

Thanks, Tom

Greetings,

Looking for some help with additional detailed context/description of the various Walton Summer Sausage seasonings.

My only experience to date is with the LEM/Backwoods Summer Sausage Seasoning. Sausage is ok but lacks a lot of flavor in an 80/20 meat block.

There are 4ea Walton Summer Sasusage seasoning products:

1. H Summer Sausage: (sku: G4550300070) -25lb batch size (Described as “most flavorful, traditional summer sausage flavor”)…

2. Summer Sausage Seasoning: (sku: 4550300012) -100lb batch size (Described as “perfect for any type of protein”)…

3. Summer 107 Unit (sku: 4550300032) - 100lb batch size (Described as “classic summer sausage with a lot of garlic and mustard seed”)…

4. Summer Sausage W: (sku 4550300082)- 100lb batch size (Described as “classic summer sausage with a little more sweetness”)…

Looking for some additional objective information on 1, 2, and 3, in terms of the source of the flavor differences (I.e. what are the flavors derived from in each seasoning kit and how do these kits compare to each other on delivery of each key spice.

I am looking to make a very tangy, garlic, mustard seed, black pepper flavored sausage, plan to use ECA at max level to achieve tang.

Thanks in advance,
Tom