ECA temp release

[buzzy]

Using ECA in a batch of SS. Been reading conflicting info saying 135-150 for ECA to release.My packet says need to reach 150 for ECA to release but I've been using the pasteurization chart on my last few bologna smokes. Taking to 142 for 45 minutes. To me makes a real game changer. Will I be fine at this temp or do I really need to hit 150? I figure they add a few degrees for safety reasons. Just my 2nd time using ECA.
Thanks in advance!

 

[zwiller]

I think you are OK but have not done this myself. https://www.smokingmeatforums.com/threads/lj-question.119235/ Agree with you on the pasteurization chart being a game changer and also they likely are covering their tail for safety.

 

[buzzy]

zwiller thanks for the link. That's what I was looking for. Good guidance if it's from daveomak. I'm stumped & can't find anything on it but what is LJ? Hoping it's not something that should be obvious to me.

 

[Shaeceili]

hello I’m a first timer making summer sausage! I have a recipe and will be stuffing into casings. I have a pellet smoker and I’m not sure how to get the tangy taste and how long to smoke it for at what degree.