ECA, when to add

[archeryrob]

I want to make 20# of Lebanon Bologna snack sticks tomorrow in the smokehouse. I bought ECA to add to the recipe I was using already. The directions say mix in gently and stuff and rest in the casings overnight. I was not sure about stuffing collagen casings and sitting them overnight if they would weaken. I would have no problem with fibrous casings.

Should I mix it in and set over night

Or, mix spices and cure in and fold in ECA in the morning and stuff before smoking?

Please advise me.

 

[crazzycajun]

 

[crazzycajun]

Not sure about holding overnight, but collagen casings I’ve had no issues holding overnight. Maybe nepas or a few others will chime in. This came from Walton’s website I can tell you I got there jalapeño summer sausage and didn’t realize it had eca,and held overnight. I liked the stuff and smoke results much better.

 

[smokininthegarden]

ECA should be added to the meat mixture just before stuffing and cooking.
As the name suggests the acid is encapsulated, if you let it sit for any
extended amount of time the encapsulation can disove resulting in a
unusable product. It is the heat of cooking that releases the acid into
the meat after the sausage has reached the point that the meat will
no longer be damaged by the release of the acid. Another words, if the
acid is released to soon the acid will “cook” the meat and that will result
in a crumbly, dry unpalatable sausage.

Cal