bubba said in Summer sausage hold and smoke:
Thanks for your reply and the explanation on SE. Appreciate it.
I won’t use the SE this time around. I know you said 24 hour hold is optimal, but without the SE can I possibly hold for 48?
You should be able to, since they are already stuffed so you won’t have to worry about meat setting up then forcing thru stuffer.
The main concern I would have is degradation of the meat binding by citric acid. If you added any smoked meat stabilizer, that is straight citric acid in there with vitamin c. Even if you use ECA to protect the meat from citric acid until 130 f or so, you will still get some citric acid in the meat from encapsulation degradation in mixing and just sitting there. They couldn’t be calling ECA a cure accelerator like they do, if SOME citric acid wasn’t expised and working! So, I’d worry about texture degradation if you let it sit too long with citric acid.
If you’re doing an actual lactic acid bacteria ferment, you also have stricter timing that has to be met for success.
What Will Happen if Curing Time is Shorter or Longer? If the curing time is too short, some areas of meat (inside or under heavy layers of fat) will exhibit an uneven color which might be noticeable when slicing a large piece of meat. It will not show in sausages which are filled with ground meat, although the color may be weaker. If curing time is longer by a few days, nothing will happen providing the cured meat is held under refrigeration.