Encapsulated Citric Acid question

dwolson said:

I made some of my summer sausaage with the LHP (discussed in a prior thread) and some with ECA.  The sausage with ECA is mixed and stuffed but I can't start the smoking until tomorrow. Is it ok, with the ECA, to wait for hours in the fridge? 

Click to expand...

solaryellow said:

I do it all the time for summer sausage and have never experienced what Nepas mentioned. I am not saying it can't happen but I have never seen it personally. I have 80 lbs of summer sausage smoking right now with ECA in it that was mixed yesterday and left in the fridge overnight and then stuffed this afternoon. It is neither mushy nor white.

Click to expand...

nepas said:

I only had it happen 1 time.

I did however use powdered CA once and tossed it.

Click to expand...

fpnmf said:

I have used eca a few times with no troubles from an overnite stay in the fridge..

The eca didnt go thru the grinder did it??

  Craig

Click to expand...

nepas said:

Nope

I never grind it, always by hand.

Click to expand...

fpnmf said:

>>>>>>>>>>>The eca didnt go thru the grinder did it??
 

I was aiming that towards the OP Rick...I think it was you that explained why not to grind eca..

Craig

Click to expand...

fpnmf said:

>>>>>>>>>>>The eca didnt go thru the grinder did it??
 

I was aiming that towards the OP Rick...I think it was you that explained why not to grind eca..

Craig

Click to expand...

dwolson said:

HI Craig,

Nope on the grind.  Just mixed in before stuffing. 

Nepas,

I wonder if the cure process, or maybe the mix of spices broke down the encapsulation on the type of ECA you had in that one instance?!  Just a theory.

dave

Click to expand...

nepas said:

Yeah was weird, only time that has happened. It was ECA from LEM. Have been using it still with this not happening again..  Maybe a bad batch of coating? who knows.

Click to expand...