mrobisr I was just about to say that uhhh sodium stuff. Lol
Sam I just read this again and it made me laugh again, so thanks for the smile.
I put in twice the amount of encapsulated citric acid in summer sausage by mistake. Any thing to worry about?? It is in the smoker now and I just found out I misread the label weight.
no health issues that I’m aware of just excessive twang… Who knows the extra vitamin C might help stave off a cold
caveman01 If you stuffed and smoked immediately, like you should when using ECA, nothing bad but a little more tang. If you ignored all the notes, cautions, and warnings for ECA and let it sit overnight, then maybe enough citric acid got exposed to affect the meat texture and make it more crumbly than usual. The oil encapsulating coating gets dissolved a bit with water just be sitting there. Water is one of the best solvents in universe. With ECA, it’s best to just follow directions and stuff/smoke immediately to be safe.
Hope it works out for you! Real Summer Sausage is pretty darn tangy, so just say it is authentic
alanburkholder ECA is citric acid, not vitamin C i.e. ascorbic acid
Thanks! I started cooking right after mixing-I will let you know how it turns out tonight.
Heavier smoke may help mellow the extra tang.
Good news! It turned out fine. Can tell there is more tang then normal but more smoke helped and also I added pepper this time so it tamed the tang. Pretty good if I say so myself!
caveman01 great to hear!
caveman01 glad it worked out. Congrats
caveman01 Sorry I’m late to the party, but the tangy can be really good if matched with certain cheeses, glad you like it.