Encapsulated citric acid with long smoke time

[andy12985]

I typically smoke my snack sticks low and slow and want to try ECA for the first time. I know that you're supposed to add the ECA right before stuffing and smoking immediately. I was wondering if you're doing a 20 hour smoke, would the ECA be released before it hits 135 to 150?

 

[SmokinEdge]

I typically smoke my snack sticks low and slow and want to try ECA for the first time. I know that you're supposed to add the ECA right before stuffing and smoking immediately. I was wondering if you're doing a 20 hour smoke, would the ECA be released before it hits 135 to 150?

It could, depends on the quality of the coating of the ECA. Really, once the meat hits about 130 IT the mix is set and the release of the acid can happen then at any time without damaging the integrity of the sausage. So smoke accordingly.

 

[DougE]

I was wondering if you're doing a 20 hour smoke, would the ECA be released before it hits 135 to 150?

It shouldn't since the breakdown of the material encapsulating the citric acid is temperature dependent. I have never done a smoke that long using it, though.

 

[70sdiver]

I had a winter smoke that i had the smoke house pretty much overloaded that took 18 hours to finish and it was fine.