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  1. DailyLunatic

    Wanted: Eckrich Smoked Sausage recipe

    Yeah, its a matter of personal preference, not nostalgia. Too over spiced, and I don't enjoy. Mind you, not necessarily too 'hot', (I do live in Thailand after all), just too many spices. I have a buddy that loves Hot Links. (I can't stand Hotlinks) We'd go back and forth. I don't understand...
  2. DailyLunatic

    DIY ECA (Encapsulated Citric Acid)

    This thread is for the discussion of DIY ECA. ^THIS is what I am wanting to do!^ Why are YOU so resistant on learning something new? Please, take this to another thread. -sterling
  3. DailyLunatic

    Wanted: Eckrich Smoked Sausage recipe

    Thanks. Eckrich are pretty bland, and I like it that way... I assume when they say 'mustard seed' they mean mustard seed powder? I found this for "Farmer's Sausage / Mennonite Sausage" and was wondering if it were similar. I'm thinking adding a bit of sugar, & MSG might give a close...
  4. DailyLunatic

    DIY ECA (Encapsulated Citric Acid)

    The local sausages are mealy, full of fillers, sour, and nasty. -I'm not interested in learning fermentation.- I was for a while, but I learned that temperature control is a different (inverse) issue in tropical climates, and would require equipment I do not have, or have the desire to build...
  5. DailyLunatic

    DIY ECA (Encapsulated Citric Acid)

    I appreciate the thought. Thank you. Don't get in trouble... Finding some food ingredients is sometimes difficult. Example: I got a hankering for Kool-Aid last year. Long story short, I eventually found a source that would ship to Thailand. It was Pricey, Plus Shipping, plus Duties, and...
  6. DailyLunatic

    DIY ECA (Encapsulated Citric Acid)

    Thank you, but this whole exercise is a work around so that I do not have to ferment. So, no, I won't be putting ECA into my fermented Sausage. Also, thank you for pointing out the issue with botulism spore. I was unaware. Researching I see that botulism is NOT going to be killed at...
  7. DailyLunatic

    DIY ECA (Encapsulated Citric Acid)

    Here is some of the data I have been able to gather regarding melting points of various Hydrogenated Oils/Shortenings/Waxes (hereafter referred to colloquially as Waxes). Depending on Brand, Commercial ECA have an advertised melting point range of 135 (57) - 150 (65) to be held for a minimum of...
  8. DailyLunatic

    DIY ECA (Encapsulated Citric Acid)

    I’m starting from the assumption that encapsulation is one of two methods: 1. They compress the citric acid powder into tiny little balls and then coat with the Palm wax. Think tiny Malt Balls. 2. They mix the powder with the Palm wax and granulate that slurry. Think tiny Rice Krispie Treats...
  9. DailyLunatic

    How to get that TANG!

    Thank you, I appreciate the thoughtful feedback. Just waiting on the PID for the cinderblock smoker. Modified with an elect. burner. Yeah, it's a POS, but better is coming... I've thought about it and have decided to try my hand at making my own ECA. Working on the process. Worst case, is...
  10. DailyLunatic

    Adding MSG to recipes

    Yes it is. However, they don’t ship to Thailand.
  11. DailyLunatic

    Dry Milk and Soy Powder

    Sorry if this has been asked, and answered before, but I am getting conflicting information about powdered milk use in sausage making. Almost everyone maintains that it should be Non-Fat, but some are maintaining that it should also be 'high heat', not 'low heat' at manufacturing (HHDM and...
  12. DailyLunatic

    Adding MSG to recipes

    Never heard of it either. I'm new to sausage making, but been cooking with MSG for decades. I will be looking for Sodium Inosinate and Guanylate and see if I can locate any here. A brief search for sources in Thailand shows plenty of things 'with' Sodium I&G 'in' it, just no Sodium I&G yet...
  13. DailyLunatic

    Adding MSG to recipes

    Started off trying to state that I believed the weights/tsp given were inaccurate. I.E, are you sure you meant 4g/0.5tsp, and not 4g/tsp? I was in the process of measuring all my spices for a spreadsheet I'm working on and, coincidentally, just measured my MSG today. It was the only reason I...
  14. DailyLunatic

    DIY ECA (Encapsulated Citric Acid)

    In another thread I asked about ways to get ‘tang’ into snack sticks. Cut to the chase, being a newbie, I’m nervous about doing fermentation. Unfortunately, as explained in that thread, ECA is extremely expensive here in Thailand. So I’ve decided to give DIY a go. Can’t find any existing DIY...
  15. DailyLunatic

    Italian Sausage in Thailand

    First, yeah it can be found in Thailand. High end restaurants, and big city grocers that cater to Westerners will have what I consider Italian with fennel, and familiar flavors. (This is why I’m here learning sausage making. I’m not near those places) Right now I’m asking about pizzas...
  16. DailyLunatic

    How to get that TANG!

    I’m coming to that conclusion as well. ECA or nothing… (Leaning towards nothing.) Getting tons of advice on how to redneck keeping things WARM. 🙄 Unfortunately, I’m needing advice on how to COOL to 90f. (And no, I’m not racking these in my bedroom for 1 to 5 days. Currently the only room with...
  17. DailyLunatic

    How to get that TANG!

    Help. Getting more confusion, no clarity. I am still leery of fermentation. Starting off I was warned when cold smoking, to never let the sausages get above 30c (86f) as that was a ‘danger zone’. (You’ll Die!) Then as researching today about Fermento, I see people are fermenting at 38c (100f)...
  18. DailyLunatic

    How to get that TANG!

    I’m not sure. As I said I’m a newbie. I looked and was able to find this: but am not sure this is the same thing. Is it a fermentation culture or an additive? If a culture can I ferment in a fridge? I can’t hang at temps below 30-32c. -sterling
  19. DailyLunatic

    How to get that TANG!

    I’m a newbie. I’ve done a couple of loose grinds. Working on recipes, gathering my equipment, etc… Looking to my first stuffing and interested in a snack stick to give to friends here. (I live in Thailand. And pepperoni sticks are not common) I know I can do without the Slim Jim signature tang...
  20. DailyLunatic

    'Cure' vs. 'Curing Salt'

    The video is saying that use of Cure #1 requires a waiting period of 24 hours, and Cure #2 of 30(?) before eating. Per the video, Its has not fully converted, until then. I don't remember hearing anything about temperature. It does go on to say there are additives that can make that...
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