if the sausage is stuffed you can add the eca it will not activate until 130 degrees ? and will be fine to use but if holding it overnight it is not needed as the cure in the sausage will have time to work
summer sausage shanking in casing
Joseph Wilfong Sr last edited by
I need help with my sausage all 10 of 1.5 shank and the casing was lose
Joseph Wilfong Sr I’d guess that you aren’t getting enough protein extraction. There are plenty of threads on the subject as well as videos. If mixing by hand you will need to mix for several
minutes. When you start to get sore and you think you have mixed enough…go another minute or two. The meat will become quite stiff and sticky. I would also highly recommend a binder such as sure gel.
Joseph Wilfong Sr I’d agree that protein extraction could be a major factor. Can you give us some more information on your process?
- do you use a binder
- what is your fat content
- what seasonings are you using
- what is your smoke schedule