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?

processhead I looked into fermento a year or two ago, and then went away from it when I saw how much it costs.

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?

To follow up: I started smoking them yesterday morning when it was about 35 degrees throughout the morning, light breeze.

I didn’t even have to open the door until it warmed up to closer to 50*. Controlling temp was fine, stable, and easier than expected. I used smaller casings, about that of a pepperoni and that sped up the final temperature stage. I did finish them in a hot water bath and all temped above 160. After an ice bath and cooling, we had a little last night.

My. God. So good. Moist, casings tear easily, bite sized. Exactly what I was shooting for and I can’t wait for the first whiskey night on the back porch to pull these out to share. Again, appreciate everyone’s help!

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!

YooperDog Given you’re a yooper (from Michigan myself) I should’ve known your idea would work.

Cracked the door at varying degrees this morning with no wind and was able to keep the temp very stable at about 130 degrees, and then higher depending on how far open I have the door. Should work well!

PapaSop I enjoy it, however I haven’t found the same control that you have lol. Early on it held really well, but it seems like as of late I’ll have 20-30* swings no matter what I’m cooking. Granted, she’s showing her age on the bottom so that could be impacting it a bit, too.

I appreciate everyone’s thoughts. I’m going to try the cracked door route to start. Doing a little testing today since it’s calm and cooler in Central PA for the time being.

BUT, the hot plate is a neat idea, one that I’ll look into if I can’t stabilize the box at lower temperatures with the door cracked.

smokinbubba That’s the issue though, I’ve never been able to keep it at a low temp. Beyond cracking the door, I’m not sure what my other options are.

Tempted to try one of those pellet tubes, I’ve seen guys use those for smoking cheese as it keeps a low temp, can’t really raise the temp on those either though lol

PapaSop Sportsman Elite. It’s time for a new unit, but I’m gonna squeeze out a little more time from her.

YooperDog I’d assume avoiding windy days is preferred? Can you control the temp pretty well doing that?

Going to be making venison summer sausage here soon and have already ordered all the goodies needed to make it.

However, my conundrum is the smoke temperature in that I’m not sure I can keep my smoker at a consistent temperature below 180* unless I cracked the door or something. I have a Masterbuilt pro series propane smoker, it’s a pretty big box.

What would be the best route to go with this? Just keep it as low as I can? Crack the door? Any suggestions would be great. Thanks!