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hdtramp
Joined: 14 Feb 2016
Posts: 1
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 Posted: Sun Feb 14 16 11:47 pm Post subject: Sausage tang |
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| I'm trying to get that "tang" in snack sticks. I used ECA according to the instructions and the sticks were too sour to eat. What's the best way to get that "tang"? Should I just back off on the amount of ECA or is there a better way to get it? Any info would be appreciated, thanks. |
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods
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| Posted: Fri Feb 19 16 12:00 am Post subject: Re: Sausage tang |
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| hdtramp wrote: | | I'm trying to get that "tang" in snack sticks. I used ECA according to the instructions and the sticks were too sour to eat. What's the best way to get that "tang"? Should I just back off on the amount of ECA or is there a better way to get it? Any info would be appreciated, thanks. |
The best way is natural fermentation by inoculating the meat with the correct bacteria
http://www.butcher-packer.com/index.php?main_page=index&cPath=26_105
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