Pre-stuffing Summer Sausage
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twoheartedloon as processhead says, there really isn’t another thing that we sell that will work as well. Smoked meat Stabilizer will add some tang but it doesn’t add as much in my opinion and you wouldn’t be any better adding that and then holding it. I don’t have experience with Fermento though we do occasionally get questions on it.
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I have seen powdered buttermilk used to replace Fermento and ECA
Directions were 2/3 to 1 cup per 5 Lbs. and let mix rest in fridge 1 - 2 days for buttermilk to work
I have used PBM in dry cures but have not tried it in summer sausage
Not sure when I will make summer sausage again but I will try itGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
I have seen powdered buttermilk used to replace Fermento and ECA
Directions were 2/3 to 1 cup per 5 Lbs. and let mix rest in fridge 1 - 2 days for buttermilk to work
I have used PBM in dry cures but have not tried it in summer sausage
Not sure when I will make summer sausage again but I will try itglen said in Pre-stuffing Summer Sausage:
I have seen powdered buttermilk used to replace Fermento and ECA
Directions were 2/3 to 1 cup per 5 Lbs. and let mix rest in fridge 1 - 2 days for buttermilk to work
I have used PBM in dry cures but have not tried it in summer sausage
Not sure when I will make summer sausage again but I will try itPowered buttermilk might do double duty as a binder as well. My summer sausage recipe calls for regular powdered milk for that purpose.
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this is regarding Meatgistics community site which is knowledge blog and a great learning center.
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twoheartedloon said in Pre-stuffing Summer Sausage:
Jonathon Appreciate the follow-up. I was careful when I mixed in the cheese and ECA and got it in the fridge as soon as I possibly could once stuff.
It all turned out great, and is exactly what I was shooting for in consistency (I do need more jalapeno next time).
In the future, if I’m going to pre-stuff the night or couple nights before smoking, do I need the ECA? Is there another product I can use to obtain the same tang?
Other than an authentic fermented sausage culture, I think ECA is your best alternative. Years ago, there was a product called Fermento that claimed to add tang to sausage. I tried it once but was disappointed.
processhead I too was very disappointed with fermento
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You can try an alternative to ECA, but you still run into the same problem. Anything that gives that tang will be an acid (including powdered buttermilk), and the issue is that acids denature the protein bonds, and that’s what leads to the texture breaking down. The whole idea behind ECA is that the acid is encapsulated in such a way that the citric acid is not released until the sausage is cooked enough so that the texture is set.
In other words, you’re better off just adding the ECA and being careful about it.
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You can try an alternative to ECA, but you still run into the same problem. Anything that gives that tang will be an acid (including powdered buttermilk), and the issue is that acids denature the protein bonds, and that’s what leads to the texture breaking down. The whole idea behind ECA is that the acid is encapsulated in such a way that the citric acid is not released until the sausage is cooked enough so that the texture is set.
In other words, you’re better off just adding the ECA and being careful about it.
TexLaw
Agree, ECA is best thing to have come around for a while to give a home processor a way to get the flavor short of adding cultures and fermenting their sausage to lower the pH. -
If I’m not worried about the tang, would it be better that I just skip the ECA if I need to let them sit overnight? I know I can let them sit, as it worked this time, but I wonder if I just got lucky maybe?
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If I’m not worried about the tang, would it be better that I just skip the ECA if I need to let them sit overnight? I know I can let them sit, as it worked this time, but I wonder if I just got lucky maybe?
twoheartedloon Well, it would be safer, but I don’t know if it’s better. That’s a matter of taste.
The whole idea behind the encapsulation is to prevent the acid from getting to the meat before its warm enough. If you don’t overmix when you add ECA, then you ought to be in decent shape.
I’m speaking out of school, though, as I’ve never let it sit. I’m relying on others’ experience.
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If I’m not worried about the tang, would it be better that I just skip the ECA if I need to let them sit overnight? I know I can let them sit, as it worked this time, but I wonder if I just got lucky maybe?
twoheartedloon I tried the email, wasn’t a fan of the tang it gave…so now I use smoked meat stabilizer always as I don’t always want to wait or have time to wait for the cure, and absolutely love the outcomes, everyone seems to love the flavor and bite to my sticks
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