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ECA/fermento question

wyfly

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A recipe I am wanting to try calls for 11/2 cups fermento. How much ECA would that equate too?
 

dernektambura

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A recipe I am wanting to try calls for 11/2 cups fermento. How much ECA would that equate too?
" 11/2 cups.... ECA...?
You sound like you're in war zone talking code calls... almost like "it's code red...! I'M GOING IN...! lol
what is 11/2 cups and ECA?
 

pc farmer

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Eca and fermento are not the same
 

SWFLsmkr1

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ECA and Fermento are NOT the same

Easy to explain.

Encapsulated Citric Acid is citric acid with a hydrogenated cotton seed oil coating. The coating prevents the citric acid from releasing in the meat during mixing and stuffing. If released prematurely, the sausage will not hold together. Meat must reach 150 degrees F for the acid to release and take its effect.

Encapsulated Citric Acid makes cured sausage shelf stable by lowering the pH of the sausage. It makes drying time shorter and sausage firmer. It gives snack sticks, salami, and summer sausage that old fashioned dry sausage taste. Citric Acid gives a tangy flavor similar to a Slim Jim.
 

dernektambura

Smoking Fanatic
917
642
Joined Oct 12, 2017
ECA and Fermento are NOT the same

Easy to explain.

Encapsulated Citric Acid is citric acid with a hydrogenated cotton seed oil coating. The coating prevents the citric acid from releasing in the meat during mixing and stuffing. If released prematurely, the sausage will not hold together. Meat must reach 150 degrees F for the acid to release and take its effect.

Encapsulated Citric Acid makes cured sausage shelf stable by lowering the pH of the sausage. It makes drying time shorter and sausage firmer. It gives snack sticks, salami, and summer sausage that old fashioned dry sausage taste. Citric Acid gives a tangy flavor similar to a Slim Jim.
I though 30% fat and good mix/tumble by hand plus really tight stuffing makes sausage firm.... I am so technologically lagging....
 
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