<![CDATA[Pre-stuffing Summer Sausage]]>Due to the temperature range of my smoker, I have to plan ahead to do summer sausage. Which means, early morning smoke when it’s calm out.

My question is, can I stuff my casings the night before, including the encapsulated citric acid, and then put them in the fridge overnight and into the smoker the next morning? Are there any precautions to take in doing so (wrapping, covering, etc.)? Does it matter than I’m using smaller diameter casings?

Appreciate the help!

]]>https://waltonsdev.nodebb.com/topic/3629/pre-stuffing-summer-sausageRSS for NodeThu, 10 Sep 2026 19:37:13 GMTMon, 29 Mar 2021 16:58:47 GMT60<![CDATA[Reply to Pre-stuffing Summer Sausage on Thu, 29 Apr 2021 04:17:06 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/36353https://waltonsdev.nodebb.com/post/36353Thu, 29 Apr 2021 04:17:06 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Wed, 28 Apr 2021 19:24:11 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/36314https://waltonsdev.nodebb.com/post/36314Wed, 28 Apr 2021 19:24:11 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Wed, 28 Apr 2021 15:13:02 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/36299https://waltonsdev.nodebb.com/post/36299Wed, 28 Apr 2021 15:13:02 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Wed, 28 Apr 2021 15:08:21 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/36296https://waltonsdev.nodebb.com/post/36296Wed, 28 Apr 2021 15:08:21 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Wed, 28 Apr 2021 15:05:10 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/36295https://waltonsdev.nodebb.com/post/36295Wed, 28 Apr 2021 15:05:10 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Sat, 24 Apr 2021 18:06:53 GMT]]>processhead I too was very disappointed with fermento

]]>https://waltonsdev.nodebb.com/post/35932https://waltonsdev.nodebb.com/post/35932Sat, 24 Apr 2021 18:06:53 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Thu, 08 Apr 2021 06:35:36 GMT]]>this is regarding Meatgistics community site which is knowledge blog and a great learning center.

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]]>https://waltonsdev.nodebb.com/post/34292https://waltonsdev.nodebb.com/post/34292Thu, 08 Apr 2021 06:35:36 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Thu, 08 Apr 2021 01:21:22 GMT]]>glen 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 it

Powered buttermilk might do double duty as a binder as well. My summer sausage recipe calls for regular powdered milk for that purpose.

]]>https://waltonsdev.nodebb.com/post/34291https://waltonsdev.nodebb.com/post/34291Thu, 08 Apr 2021 01:21:22 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Wed, 07 Apr 2021 23:17:29 GMT]]>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 it

]]>https://waltonsdev.nodebb.com/post/34285https://waltonsdev.nodebb.com/post/34285Wed, 07 Apr 2021 23:17:29 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Wed, 07 Apr 2021 20:55:27 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/34281https://waltonsdev.nodebb.com/post/34281Wed, 07 Apr 2021 20:55:27 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Wed, 07 Apr 2021 19:51:27 GMT]]>The last time I used ECA and held the meat overnight before stuffing, I had some consistency and poor bind issues with the finished sausage. Other times I used it, it worked great and no issues.
As mentioned, I think sometimes under the right conditions, the encapsulant can be damaged or partially dissolve over time.

]]>https://waltonsdev.nodebb.com/post/34275https://waltonsdev.nodebb.com/post/34275Wed, 07 Apr 2021 19:51:27 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Wed, 07 Apr 2021 19:50:35 GMT]]>processhead I looked into fermento a year or two ago, and then went away from it when I saw how much it costs.

]]>https://waltonsdev.nodebb.com/post/34274https://waltonsdev.nodebb.com/post/34274Wed, 07 Apr 2021 19:50:35 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Wed, 07 Apr 2021 19:47:28 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/34273https://waltonsdev.nodebb.com/post/34273Wed, 07 Apr 2021 19:47:28 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Wed, 07 Apr 2021 19:44:07 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/34272https://waltonsdev.nodebb.com/post/34272Wed, 07 Apr 2021 19:44:07 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Wed, 07 Apr 2021 19:34:15 GMT]]>Jonathon I should have added only when in error or there is no other option
But I have done it a few times, not by choice, and it was fine

]]>https://waltonsdev.nodebb.com/post/34271https://waltonsdev.nodebb.com/post/34271Wed, 07 Apr 2021 19:34:15 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Wed, 07 Apr 2021 19:14:04 GMT]]>twoheartedloon I would try to be pretty careful with the ECA when mixing in if you are going to hold it overnight. In all likelihood you will be fine but if too much of it ruptures you could run into the issue that it would start to denature the proteins and destroy your bonds.

]]>https://waltonsdev.nodebb.com/post/34270https://waltonsdev.nodebb.com/post/34270Wed, 07 Apr 2021 19:14:04 GMT<![CDATA[Reply to Pre-stuffing Summer Sausage on Mon, 29 Mar 2021 17:48:07 GMT]]>twoheartedloon I have done it without a problem. Your ECA stays solid until about 135 F

]]>https://waltonsdev.nodebb.com/post/33741https://waltonsdev.nodebb.com/post/33741Mon, 29 Mar 2021 17:48:07 GMT