summer sausage question

[Fletch]

Greetings to all of you sausage makers, it is nearing sausage season and I have a question.
I have a recipe I use for summer sausage handed down to me from an old friend.  I really like it but I want to add some twang to it.  I have read you can use Fermento, ECA or Bactoferm F-LC or similar to get the twang.  I have read many articles on line and it is a rabbit hole.  Has anyone done this with good results? I have ruled out fermento and it sounds online that Bactoferm F-LC is the way to go but have also heard good results with ECA, others say eca is ok but nothing like bactoferm F-LC.  My recipe has brown sugar in it, so if I use bactoferm with the brown sugar do I still need to add dextrose ? or if I use bactoferm should I use a different recipe.  I am not making aged sausage just fermenting, smoking and getting up to temp.  Thanks for any guidance.

[70sdiver]

Just use encapsulated citric acid , works great nice twang just mix it after you grind.

[Stein]

Fermented sausage is a bit of a step up, you would need to control the temp, humidity and either follow a good recipe or measure PH.  I would use the citric acid as mentioned above if you are just trying to add some complexity to an existing recipe.

[70sdiver]

He isn't doing a traditional fermentation on summer sausage. I prefer eca to any option. I use a cure excelerator  sodium etyhorbate in all my meats as I don't have room in my fridge for 25 lb  batches.So I stuff hand for and hour and straight to the smoke house.I've read that eca acts the same as an excelerator for the cure but I've been doing it the same way for years so I'm sticking to what I know works.