I though 30% fat and good mix/tumble by hand plus really tight stuffing makes sausage firm.... I am so technologically lagging....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.
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