Summer Sausage hold required?

[jakeanderton]

Doing a venison pork summer sausage, and adding in ECA. I know I do not need to hold overnight with it. However, is it bad if I do and smoke in the AM?

[mrobisr]

jakeanderton Is it recommended, no, but with that being said others and myself included have done it lots of times with no problems.

[Denny O]

When cooking I understand you do need for it to reach 135 and stay there or rise in temp to your desires finished temp for at least one hour. That is how I understand it.

[The Brat Barn]

You should only add ECA just before stuffing. If left overnight the acid will melt and you will end up with a mushy product. That is also why you do NOT grind it because grinding will rupture the capsules releasing the acid (tang) and also give you the mushy product I mentioned.

[jakeanderton]

Thank you for the help! When asking my wife, she says she wants no “tanginess”. Seals the deal for me; no ECA.