• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First time use of ECA in SS

buzzy

Smoking Fanatic
OTBS Member
661
262
Joined Feb 11, 2007
Just tried my SS made for first time with ECA. Used 3 Tbs. for 10#. A little less than max. The taste & tang are good but I don’t like the texture. It has a mushy texture to it. Is that the norm? Think I’ll stick with buttermilk. It was smoked right after stuffing.
 

Braz

Master of the Pit
SMF Premier Member
1,050
483
Joined Jun 25, 2017
I use ECA in my summer sausage and I've never noticed it causing any mushy texture.
 

tx smoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
2,646
3,019
Joined Apr 14, 2013
I use ECA in my summer sausage and I've never noticed it causing any mushy texture
Same here. The SS is Tracy's favorite with the Cajun sausage a very close second. Needless to say, i make quite a bit of SS and only once, back when I first started making sausage, did I have any that was mushy. It was probably operator error though. I played around with the ECA a bit though and found myself using about half of the recommended amount. That seemed to give me the right amount of "tang" without overpowering the flavor of the sausage.

Robert
 

crazymoon

Smoking Guru
OTBS Member
SMF Premier Member
5,989
1,531
Joined Aug 24, 2014
B, I like fermento to achieve the tangy flavour in my SS.
 

SFLsmkr1

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
9,262
2,124
Joined Dec 25, 2010
Mushy= Too much eca or ruptured eca before smoking or added eca then into fridge overnight before smoking.

3 T for 10 pounds is allot. What was your starting temp?
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,353
2,976
Joined Nov 12, 2010
4 oz. per 25#'s of meat = 4 X 28.4 = 114 grams per 25#'s of meat = 114 / 25 = 4.5 grams per pound = 45 grams per 10#'s.... I have no idea what ECA weighs per tsp or TBS ....

I found add... 2, 3 and 4 TBS per 25#'s of meat and I found ECA, add 1 tsp per pound....
Boy O boy it's confusing...
 
Last edited:

buzzy

Smoking Fanatic
OTBS Member
661
262
Joined Feb 11, 2007
Mushy= Too much eca or ruptured eca before smoking or added eca then into fridge overnight before smoking.

3 T for 10 pounds is allot. What was your starting temp?
Went from mixed, stuffed then smoker. Start temp was 110-120. ECA pack said 1 tsp/# so I was actually 1 tsp shy. I like the taste with ECA but I'd like to use something that I can mix & put in frig overnight for spices to blend. Then stuff next night to put back in frig overnight again to start smoking in the morning. Any suggestions? The problem is it's hard to run a 15# stuffer by yourself & I can get all kinds of evening help just no first thing in the morning help.
 

buzzy

Smoking Fanatic
OTBS Member
661
262
Joined Feb 11, 2007
I have no idea what ECA weighs per tsp or TBS ....

I found add... 2, 3 and 4 TBS per 25#'s of meat and I found ECA, add 1 tsp per pound....
Boy O boy it's confusing...
[/QUOTE]
Weighs 3.4 grams per tsp. The pack said 1 tsp/#. 3 Tbs. weighed in at 32 grams. Please read the above to see what your thoughts are on a substitute. Want something that's KIS but still have the tang. Don't want to deal with a elaborate fermenting chamber. Thinking about trying some Safepro F-LC which I might be able to use my oven with just the light on & a few wet towels for 24 hrs. This is a new thought without having any of my cards in a row yet. This starter culture is all new to me. Next week check temps in oven. Any thoughts or suggestion would be greatly appreciated.
 

smokeymose

Master of the Pit
SMF Premier Member
3,038
754
Joined Aug 13, 2015
Wow you guys are too scientific for me! I just got some ECA to try (I've been using powdered milk for a binder). I don't measure much, just mix about 1/2 to 3/4 cup of powdered milk with a little water right before stuffing for a 5# batch. If I add it for overnight the mix is too stiff. I'll probably cut that in half with the ECA to start with just because I want to see what it does...
ECA is a binder like powdered milk, not a spice, so it doesn't need to blend overnight (which I do also).
I wasn't aware that it was supposed to add a "tang", though. I've been using Accent to get that in my Brats. I guess I'll find out :-)
You totally lost me with the post about fermenting chambers and starting cultures and towels, buzzy.
What sort of sausage are you making?
 

buzzy

Smoking Fanatic
OTBS Member
661
262
Joined Feb 11, 2007
Wow you guys are too scientific for me! I just got some ECA to try (I've been using powdered milk for a binder). I don't measure much, just mix about 1/2 to 3/4 cup of powdered milk with a little water right before stuffing for a 5# batch. If I add it for overnight the mix is too stiff. I'll probably cut that in half with the ECA to start with just because I want to see what it does...
ECA is a binder like powdered milk, not a spice, so it doesn't need to blend overnight (which I do also).
I wasn't aware that it was supposed to add a "tang", though. I've been using Accent to get that in my Brats. I guess I'll find out :-)
You totally lost me with the post about fermenting chambers and starting cultures and towels, buzzy.
What sort of sausage are you making?
I want to make some Summer Sausage with a tang without using shortcuts. Not that there is anything wrong with that. This starter culture use is all new to me. Been doing a lot of reading & write to start out right. I'm hoping this adds to other fermented sausages once I'm more sure of things. I believe I already showed my ignorance a few times on here.
 

Steve H

Master of the Pit
OTBS Member
SMF Premier Member
3,708
2,451
Joined Feb 18, 2018
From what I've read it is 1 tsp per pound.I did a 5 pound pound batch with 5 tsp. Really didn't like it that way. The tang was over powering. With 3 tsp. I like it better. Mushy was probably from the ECA rupturing before it was supposed it.
 

buzzy

Smoking Fanatic
OTBS Member
661
262
Joined Feb 11, 2007
[QUOTE="Steve H, post: 2060330Mushy was probably from the ECA rupturing before it was supposed it.
[/QUOTE]
That’s what I was thinking. Don’t know why.
 

smokeymose

Master of the Pit
SMF Premier Member
3,038
754
Joined Aug 13, 2015
I want to make some Summer Sausage with a tang without using shortcuts. Not that there is anything wrong with that. This starter culture use is all new to me. Been doing a lot of reading & write to start out right. I'm hoping this adds to other fermented sausages once I'm more sure of things. I believe I already showed my ignorance a few times on here.
No ignorance shown that I can see! I guess I didn't realize you were doing fermented sausage....
I don't have a chamber (no space), but I've made a couple of things with the Umai bags and don't recall ECA. I thought the culture was what gave it the tanginess. Like others have mentioned I've read about ECA "rupturing". Maybe that's why I've been leery of trying it.
Fun hobby, huh?
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.