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<blockquote data-quote="TedKennedy" data-source="post: 4361583" data-attributes="member: 25419"><p>If it doesn't call for encapsulated citric acid it's not going to give that zing that you are used to from summer sausage. </p><p></p><p>Once the meat mixture is done and protein extraction achieved, add the ECA. It accelerates the cure, and also releases the acids quickly, so timing is important. </p><p></p><p>[MEDIA=youtube]dTv_Cg5feNw[/MEDIA]</p><p></p><p>I know you don't have a smoker, but your oven can get the job done. Walton's is a treasure chest of information, and they sell top-notch equipment and supplies.</p></blockquote><p></p>
[QUOTE="TedKennedy, post: 4361583, member: 25419"] If it doesn't call for encapsulated citric acid it's not going to give that zing that you are used to from summer sausage. Once the meat mixture is done and protein extraction achieved, add the ECA. It accelerates the cure, and also releases the acids quickly, so timing is important. [MEDIA=youtube]dTv_Cg5feNw[/MEDIA] I know you don't have a smoker, but your oven can get the job done. Walton's is a treasure chest of information, and they sell top-notch equipment and supplies. [/QUOTE]
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