George Johnson said in Curing seasonings:
Re: Roll Call (Start Here First)
If I’m using speed cure can I use or should I use encapsulated citric too?
Speed cure is the same as Instacure #1 and other curing salts based on 6.25% Sodium Nitrite and salt.
There are two functions that ECA performs and the decision to use it should be based on those two functions.
ECA add a tangy fermented sausage flavor to certain types of sausage.
ECA acts as a cure accelerator when using Cure #1 or equivalent, so that you can smoke cured sausage immediately after stuffing without it holding overnight.
So, if you are looking for adding some fermented sausage flavor to your sausage, then ECA is one way to achieve that.
If you are just looking to speed up the curing of the sausage, then there are other products out there that will do that without changing the flavor like ECA does.