Jamieson22 Well, the amount of green chlie I put in the smoked sausage is a mystery, some how it didn’t make the log book. However, in a 10 lb meat block I added 1 1/2 cups of jalapenos in smoked sausage and in a 16 lb meat block for summer susage I added 1 lb of green chlies. I do use the 505, I think the lable is balck and blue (mild I think), and I always rinse them with water. The summer sausage was good, but could have almost doubled the green chile and it would have been better I think. Hope that helps a little.
Summer sausage question
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I’m going to be making summer sausage this weekend. If I don’t use esa and hold the product overnight, will I still have that tang taste. I’m trying to cut it down a little. I need some help. Don’t want to come up with bad sausage. Thanks
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butch The ECA is mostly what gives normal summer sausage its tang, so if you do not use it then it will not have any noticeable tang, just make sure you hold it overnight to let the cure work. ECA has two functions, it acts as a cure accelerator which lets you go right from stuffing to smoking and it adds that familiar tang. Lots of people use it and lots don’t, you can’t go wrong either way!
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It turned out awesome. No noticeable difference to the ones that were held in the fridge for 2 nights. Thanks for the reply. Lynn
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