using ECA

Discussion in 'Sausage' started by buzzy, Jan 3, 2014.

  1. buzzy

    buzzy Smoke Blower

    Have some ECA coming to make small batch of bologna. Anybody know how much to use per lb? Making small batch first to see if this is what I'm looking for. 
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Use: Use 8 to 12 ozs. per 100 lbs. of meat. To achieve a 4.9 pH, use 12 oz. per 100 lbs. of meat.
    DO NOT REGRIND once mixed into product. http://www.waltonsinc.com/p-2458-encapsulated-citric-acid.aspx

    Adding ECA to the ground product is the very last thing you do before stuffing... The capsules melt at ~ 130 F and the CA is then distributed through the meat... When using ECA, a grinder/stuffer is not recommended.... Use only a piston type stuffer....

    There is a note saying it acts as a nitrite accelerator... I don't know how that is possible, since the CA is still encapsulated and has not come in contact with the meat.
    If someone can explain their logic, I would like to know how that works....

    Dave
     
    Last edited: Jan 3, 2014
  3. buzzy

    buzzy Smoke Blower

    OK so it would be .08-.12 oz/# Anybody on measurement like Tbs. or tsp. /# ????
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    how about 2.3 grams to 3.4 grams per pound....

    Buzzy.... time for a grams scale if you are getting involved in this stuff... $10 or so.... maybe less... Very worth it....
     
  5. buzzy

    buzzy Smoke Blower

    Well Dave if it turns out the taste & texture I want I will take your advice an get 1.

    THANKS for the guidance! 
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

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