If you were to replace fermento with ECA, how much would you use so to not over due the bite?
1/2 cup
If you were to replace fermento with ECA, how much would you use so to not over due the bite?
On the ECA, I'd use for the recipe above (2.5 lbs) this much: 0.15 ounces (4.2g) up to 0.3 ounces (8.5g).If you were to replace fermento with ECA, how much would you use so to not over due the bite?
Thanks for the input... So I headed out to central market which has a pretty substantial bulk food section and found citric acid. How do you know if it's encapsulated though? it didn't say anything other than citric acid and when I asked the person working in that section if it was encapsulated she replied "we have citric acid in pill form" lol..
Sausages will 'fat out' if they hit the melting point. This generally can occur as one approaches the 200°F mark for an extended period. To finish most of my sausages, I rarely go above 170°F but will crank up the smoker to 180-185F°—usually the last 20-30 minutes of a cook. The key is you don't want sausages in the 190°F plus range for an extended period (long cook) or you'll likely see pools of fat in your smoker, indicative of fat-rendering. There is very little fat loss between 150 - 190°Fsorry to bring back such a old tread but i see you brought the temp to 185 ? but i thought you dont want to go higher then 170 so the fat dosnt melt away and become greasy and dry ?