processhead Thanks for putting that “sensible” hat on sir. I agree with YOU!!!
ECA and sure cure
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When making summer sausage, when using ECA, do you still have to add sure cure also?
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
kvzg6r yes you do. The ECA acts as a cure accelerater tho so you don’t have to hold your product overnight before smoking
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
kvzg6r also I see this is your first post, so welcome. It’s a great place to learn and ask questions. I think we all learn something new on here. Be sure to post some pictures of your meat project
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Thanks Kyle! Have started out making snack sticks with fairly good results, learn a lot from everyone here. I did make two small batches of summer sausage, one with sure cure, refrigerated overnight, second one mixed the next morning using only ECA to see the flavor difference, the one with ECA stayed on the brownish side. My question, is it still safe to eat without cure?
Pulled both at 150 IT, ice bathed. -
salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
kvzg6r how long was it in the smoker? Welcome aboard!
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At least 6 hours, started at 140, then raised every hour 10 degrees until reaching IT.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
kvzg6r sorry I dont have an answer if its safe for sure. What the cure does is basically keeps your meat safe while its in the “danger Zone” under 130 degrees internal temp. Thats why salmonmaster asked how long it was in the smoker.
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Thank you both for your help! Recently retired and have found this new hobby, enjoying every minute of it.
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
kvzg6r you really do need the sure cure in the sausage when you smoke it to make it safe. In my opinion, I wouldn’t eat the one’s without sure cure. Maybe it’s o.k., but myself, I wouldn’t chance it. The one with sure cure in it IS going to be pinker, or reddish because that’s what the cure does. The one with the ECA , is not cured, so that’s why it looks so different. ECA just gives your product a tangy taste, and acts like a cure excelerater, but you still need the sure cure in there with it. There shouldn’t be much, or any taste to the sure cure it self, just a firmer, and a little bit of a cured taste to it, for lack of better words.
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Thanks again!!!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
kvzg6r welcome aboard
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
kvzg6r You definitely found the right sight. This group is very helpful and are more than willing to share their knowledge. Welcome to the community.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kvzg6r Welcome
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