Thank you both for your help! Recently retired and have found this new hobby, enjoying every minute of it.

Thanks again!!!

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.

When making summer sausage, when using ECA, do you still have to add sure cure also?
Thanks

Thanks again!!!

Thank you both for your help! Recently retired and have found this new hobby, enjoying every minute of it.

At least 6 hours, started at 140, then raised every hour 10 degrees until reaching IT.

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.

When making summer sausage, when using ECA, do you still have to add sure cure also?
Thanks