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?