Jonathon thank you for your expertise. I’m looking back in time to before the German war when sausage makers choose the best temperatures for their sausage meat and their spices. Then came the war. Polish people, Jews, and others were terminated. We almost lost the sacred recipes of the past. Government agencies were in charge of what meats, spices, and temperatures were allowed. For a long time, you were only allowed pork in making kielbasa garlic sausage. Later you were allowed some beef as the story goes. If you added other ingredients it was not considered a certain sausage type. You could rename it like “Jon’s Sausage” for instance.
using eca
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as i understand it encapsulated citric acid can not sit over night. so i could grind, season, and mix the first day then add the eca mix, and stuff, the next day and smoke it ? never used it before but do want to try it. just want to be sure how to go about it. i work alone so all in one day aint gonna happen. thanks in advance for any info…opa
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Perfectly OK
I always mix everything but the binder and ECA, then refrigerate overnight and mix those two ingredients in right before stuffing etc… -
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Jonathon Yeah, that’s why I don’t add the sure gel until right before stuffing
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jonathon and glen…thank you both for the info on ECA
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