ECA with jalapeño sticks?
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Making Jalapeño snack sticks in Am, dhould I use encapsulated citric acid, or is this not a good add to this season?
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twilliams Power User PK100 Regular Contributors Team Greyreplied to Basscat on last edited by twilliams
Basscat really depends if you want to smoke them right away or hold them in the fridge over night and smoke sunday. I never use ECA so I can’t give you an honest suggestion other than what I have.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Basscat on last edited by
Basscat as twilliams said that is an advantage also ECA will add a tang to the flavor. You can reduce the amount a bit but the tang will still be there. Some folks like it, some folks don’t the rest just deal with it. I expect it in certain sausages not in others. If you have the time and patience split the batch and see what works for you.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
If you like the “twang” in summer sausage you will probably like it, if you don’t you probably won’t
If you are unsure try Yooper’s suggestion -
No one in my family liked those with ECA. So they are no more ,like the haberno lime sticks around here.
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Thank you, I going with out on a 10 lb batch. Sounds like enough said they did not like it. Its all bout experimenting, go safe first. Will try it later if I think It it would be good after theis try.
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I don’t like the tang from ECA. I use smoked meat stabilizer instead. It lets you go strait to the smoker but without the tang of ECA.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Basscat on last edited by
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Bruce 0 on last edited by
Bruce 0 I am willing to bet the meat was the smell, probably freezer burned. It will give you a bad taste too if you can pick it out over the flavor. If your meat was just wrapped in freezer paper, than I would suspect it got freezer burned.
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craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuiltreplied to Basscat on last edited by
Basscat if you don’t like the tang of it you can use smoked meat stabilizer and smoke right away or use none and hold overnight and smoke the next day so the cure has time to work
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johnsbrewhouse
Bruce here again, The meat smelled OK when I took it out of the freezer in fact it was elk meat double wrapped in plastic and when I started to do it with the fat that was in the freezer that was not double wrapped that was just single wrapped in a bag plastic it smelled like rancid fat and tasted like it as well -
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Bruce 0 on last edited by
Bruce 0 Sounds like the fat was your problem. The elk is usually so lean and also a bit gamey you won’t notice much on freezer burn. You can tell that on the meat as well, it will look pale like th blood is gone away and starting to dry. Racid meat and fats are hard to recover from and cover up. I bought a chamber sealer to cure some of my freezer burn and rancid problem when freezing.
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johnsbrewhouse said in ECA with jalapeño sticks?:
Bruce 0 Sounds like the fat was your problem. The elk is usually so lean and also a bit gamey you won’t notice much on freezer burn. You can tell that on the meat as well, it will look pale like th blood is gone away and starting to dry. Racid meat and fats are hard to recover from and cover up. I bought a chamber sealer to cure some of my freezer burn and rancid problem when freezing.
Thanks so much for your great input and I could not agree more I do have a great vacuum packer that in the future I will have to put two more use in order to have a better quality product