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post #21 of 29
Quote:
Originally Posted by bfelgar View Post

If you were to replace fermento with ECA, how much would you use so to not over due the bite?


1/2 cup

post #22 of 29
Thread Starter 

Quote:

Originally Posted by bfelgar View Post

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).

 

I'd be more comfortable adding less (0.15oz) than the max. ECA is not as forgiving as fermento if one overdoes it. It can ruin the final product if one is heavy-handed. I know from 1st-hand experience...th_crybaby2.gif

 

The ECA I use is recommended at 1.5oz per 25lbs of meat.

 

Kevin

post #23 of 29
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..
post #24 of 29
Quote:
Originally Posted by bfelgar View Post

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..


What you got is regular powdered CA. You can use it in sausage but you have to know the exact amount to use or the CA will make the meat turn white and mushy as it starts to work immediately unlike ECA where it starts to work at a temp of 130*

 

ECA can be bought at just about every BassProShop or Gander Mountain. Sausage Maker, Allied Kenco, Butcher Packer, LEM

 

I add ECA at 1 tsp per pound of meat.

post #25 of 29

Okay.... I just ordered some from Butcher and Packer.  Thanks for the help fellas.  I'll be sure to post pics when I try this out.

post #26 of 29

sorry 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 ?

post #27 of 29
Thread Starter 
Quote:
Originally Posted by jasonjones1 View Post

sorry 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 ?

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°F

 

Kevin

post #28 of 29

ok   ya   my last  run of sausage  i found   it took 9  hours   but  i never went over  175     but   thanks     maybe i will go a little higher  next time   :) 
 

post #29 of 29

And what a fine job you have done...

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