Totally doable. In fact, the #1 most popular sausage folks on these forums make is Summer Sausage, and 99% of them use ECA to approximate to ACTUAL SS process which is a Lactic Acid bacteria ferment... SS is actually supposed to be a fermented product, all these ECA are just shortcuts folks have come to accept and like the flavor.
C
cutplug
has good recommendation on the book above.
DougE
has good recommendations for ECA amounts.
I have a bunch of posts about this, and have been running some experiments kately using Taylor Pork roll, as it has a fast ferment without flavor creation, perfect for chemical replacement. Using fermentation, replacing that with Encapsulated Lactic Acid, or Encapsulated Citric Acid. Various scientific studies on the degradation of texture when direct acidification of meat using non Encapsulated products, how much pH drop can happen to at what rates to retain texture. I've got ELA ordered from meat chemical company for research, but last batch got lost in mail and 100 lbs is minimum order...
I probably have some of this in my last Taylor Pork Roll post, where I used an ELA/ECA blend to replace my normal L-HP ferment, you can use search to find it. Ive got some pH measurement in there too.
I tend not to post scientific analysis and research here, or interesting Meat Science studies... it's not really the best place for open intellectual discourse with reference to academic and commercial studies. You will find more folks who read the academic papers of the various University meat programs, over at wedlinydomowe.com, but of course a lot fewer posts.
Somewhere I posted links to 10 papers on chemical acidification using graduated small steps from University of Barcelona, vs. Encapsulated acids which release after the meat bonded texture forms at 135f, vs. Bacterial acidification. Doubt it was here, but probably at meatgistics, same user name.
Im on phone out of town, or I'd add some links to various Balchem Indust. ECA products of different %acid which already have tables for usage amounts to lower pH of pork or beef to target pH levels. Findable on their corporate products site, but its not the SPDS sheets.
For a starter to get an idea of amounts, look at Marianski and Kutas summer sausage recipes vs. Some ECA recipes, looking at fermentable sugars and target pH, vs amount of ECA used per kg meat in the more common recipes. The other well-covered recipe source will be "slim jim" style snack sticks using ECA instead of a ferment, hundreds of recipes for you to look at ECA quantities used, and hopefully a few were diligent enough to give pH meter readings.
Also,
indaswamp
has some excellent posts about dextrose and natural sugars content vs pH drop. And also
LoydB
Has some good posts that may be of interest to you.
Hope that's helpful and that you can dig out some useful info there!