Love some of the above info. I’m newer to this. Tried 25# summer sausage the other day with Citric Acid. Did not care for the tangy taste at all. Was way too powerful especially for summer sausage in my opinion. Was gonna cut it in 1/2 when I make snack sticks next as figured some tang would be ok with them, but was unsure if be enough “cure accelerator” in it. So sounds like I can make the difference up with Sodium Erythorbate and be ok to smoke immediately or next day in case something arises. Can also cut it out completely in the summer sausage and add the Sodium Erythorbate.

Thanks blackbetty. Guess I meant if I cut out the citric acid completely I can wait on the smoking part. Did read about the need for smoking immediately if using the citric acid at all. Also , just a question but why would some seasonings (Ton’s as you mentioned) contain the Sodium Erythorbate and none of the others do. Is there enough of the Sodium Erythorbate in the Ton’s that you don’t have to add any more to it?? Sounds like a good seasoning I was gonna try.

Thanks for your quick response Jonathon!! (and Blackbetty) That pretty much explains it! Can’t wait to try it.

OK here we go. My questions.
-If making fresh sausage (gonna freeze immediately) i don"t want to use any sure cure?
-If gonna smoke immediately after making sausage, use sure cure and add an accelerator. (ie: ECA or Sodium Erythorbate)
-Can I smoke the sausage/kielbasa (with cure) for 2-3 hours for the smoke flavor and then cold bath and freeze if I do not want to cook it entirely? Or should it be cooked through?
Thanks!