Encapsulated Citric Acid

[mrobisr]

As NDKoze said I only use ECA for my SS and do as Kyle said I grind, mix, and stuff one day and smoke/cook the next typically. I have never had a problem with letting the ECA sit overnight. If you are going to add the cure and smoke immediately then you will need to use sodium erythrobate or ascorbic acid so the cure has time to actually cure. Without a real cure accelerator the cure needs a very minimum of 12 hours really it needs more like 18-24 hours for color development. I have on occasions used the SE and let the meat sit in he fridge for 6-8 hours and it was just fine.

[Fatslob]

Thanks All - Never used the ECA before and thought I would try it for my snack sticks this time. But now I’m not going to, as I love my recipe which makes nice meaty flavored sticks with enough smoke flavor to know it’s there. If I wanted more of a summer sausage or salami type taste, then I would make summer sausage or salami - lol.

My specialty though is my Italian sausage, both mild spice and spicy. After trial and error, I have created a spice blend that I can’t envision changing. My brother and son love it so much, they tell me to just make it and patty it up. I also think I have come up with what I believe is the proper 3 spices and amounts for making mildly spicy and spicy sausages.

[samspade]

Well dont tempt us. Give out the goods.

[Bob Stehlik]

Fatslob No holding back! We need a good "meat hack " to make our Italian better. As samspade said, “Give up the goods!”.

[Fatslob]

Should I post my Italian sausage spice blend and 3 ingredient spicy blend here?

[kyle]

Fatslob you can or there is a user recipe section

[Bob Stehlik]

Fatslob Please post it here and then you can also copy it over to the “User Recipe” recipe section as kyle suggested. Thanx

[Fatslob]

OLD WORLD ITALIAN SAUSAGE - Regular or the popular term - Sweet

See below for what to add to make mild spicy or spicy Italian Sausage

This is for one pound, so you will of course have to adjust.

Pork Butt - Looking for 80/20 - 70/30 (I prefer a little higher ratio of fat, but 80/20 works)

K Salt - 1TSP
Blk Pepper - 1/2 TSP
Reg Paprika - 3/4 TSP
Coriander - 1/2 TSP
Tyme - 1/4 TSP
Anise - 1/4 TSP
Gr Mustard - 1/4 TSP
Dry Parsley - 1/2 TBLSP
Fennel - 3/4 TSP
Sugar - 1TSP
Gran Garlic - 1 TSP
Oregano - 1/4 TSP
Dry Basil - 1/4 TSP
Nutmeg - 1/2 TSP
Marjoram - 1/4 TSP
Water - 1/8 Cup (I end up adding just a bit more)

All seed should be ground except coriander (if using seed) and fennel. These should be crushed slightly (for lack of a better term) or pulsed a time or two in a spice grinder. If I have coriander seed and always with fennel seed, I will slightly roast first on the stove top just until I smell the difference - DO NOT BURN), before the crushing or pulsing of the coriander and or fennel seed

My Kick-Up the Heat blend - Per Pound

I use this for any sausage or when making my own burger from Chuck or my favorite burger using Brisket

For Mild Spicy - 3/4 TSP of Crushed Red Pepper, 3/4 TSP of Cayenne and 1/2TSP of White Pepper
For Spicy - Just double up on the Crushed Red Peppers, Cayenne and White Pepper

This is also my blend to make any spicy type of sausage or burger.

[kyle]

Fatslob looks good. Thanks for sharing

[Bob Stehlik]

Fatslob Thank You. Looks awesome. Have you ever used a dry red wine instead of water?

[gus4416]

Fatslob thanks for the recipe

[Fatslob]

Bob Stehlik

Nope - I won’t screw with this recipe - lol

[Dave in AZ]

Fatslob thx very much for the recipe. I love making odd sausages, but honestly we eat more Italian sausage than anything else by far. So will give this a go!

[mrobisr]

Fatslob Outstanding thank you.

[Fatslob]

Dave in AZ

I also do Polish, Hungarian, Portuguese,