or Connect
New Posts  All Forums:Forum Nav:

using ECA

post #1 of 6
Thread Starter 

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. 

post #2 of 6
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
post #3 of 6
Thread Starter 

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

post #4 of 6
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....
post #5 of 6
Thread Starter 

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

THANKS for the guidance! 

post #6 of 6
Quote:
Originally Posted by DaveOmak View Post

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....

yeahthat.gif

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage