Hello everyone. My question is, I can understand using ECA in the normal summer sausage flavors. But when it comes to the other ones like Habanero bbq or jalapeño summer sausage what are y’all’s thoughts? I did use it once in the bbq smoke stick flavoring and was not impressed. I don’t think all their flavors will benefit from the tang but I wouldn’t mind having the benefits of ECA. Thanks in advance

Just made a batch of summer sausage and this year I used carrot fiber instead of sure gel like I normally do. Bad idea. I should have known better than to mess with something that already works great. I mix with a hand mixer and got good protein extraction and everything looked good till I was done cooking. The meat is juicy bu it shrunk and now my casings are all wrinkled up. Will be going back to sure gel.

Hey guys. So yesterday I made some venison summer sausage. I used 80/20 venison to beef fat. I also used smoked Meat stabilizer and carrot fiber for binder. I normally use sure gel but decided to try the carrot fiber. I used a hand mixer and got good protein extraction. Casing were tight when I stuffed them. Hung from smoker and cooked at 170-180 till internal temp of 160. Tossed in an ice bath for 20 min. Casings are all wrinkled up. What did I do wrong

I held at 150 for a couple hours then kept it anywhere from 160-180 till they were done.