• First post and first attempt at smoked sausage. Question one. Do I need Sure-Jell ? Question two do I need encapsulated citric acid? Question three how much water do I need in a 25 lb batch ?
    Thanks for any help ahead of time , this is my first attempt at smoked sausage.

  • Team Blue PK100

    There is no cookie cutter answer to these question, there are several variables to consider with each. First question; most people would agree that using a binder in smoked meats is the best practice for achieving a good texture and feel. It will help retain moisture in the meat and helps to bind the fat to the meat, but is not an absolute necessity for making a good sausage. Question 2; I do not use ECA in most of my sausages, I use it primarily in snack sticks because I like the initial tang it brings when you bit into it, I also have used it in summer sausage but usually not. Question 3 also depends on the types and desired outcomes with the sausage you are making. As a default I target around one quart per 25 pounds of meat, but often adjust to obtain good emulsification.


  • bpschuebel
    Thanks so much.I was thinking along those lines myself but being the first attempt wasn’t sure if myself. Ive made summer sausage several times and use the citric but didn’t think the sausage needed it.
    Thanks again!

Suggested Topics

  • 6
  • 9
  • 14
  • 6
  • 8

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics

20
Online

18.2k
Users

4.8k
Topics

77.6k
Posts