Novice question on substituting ingredients

[meganubis]

Hi everyone,  i'm really new to sausage making and meat stick making, i have done an ok amount of dehydrated jerky but just got a smoker so i want to make the most of it during the warm months of the year. I'm want to start making some meat sticks (beef) and have seen many recipes call for fermento or ECA or powdered buttermilk. My question to that is for replacing (for example) ECA with powdered buttermilk is it the same quantity? 1 tsp to 1 tsp or are there different ratios for them. I cannot find anywhere local selling Fermento or ECA and I saw a local bulk foods place sell powdered buttermilk and was wondering if this one was ok:

http://www.bulkbarn.ca/en/Products/All/Buttermilk-Powder-Non-Instant-1228

I know i could simply order everything online but shipping in Canada is really expensive and takes forever. So I want to try local options before i go to the online market.

Any help would be greatly appreciated thanks everyone.

 

 

[daveomak]

ECA is encapsulated citric acid....    It's encapsulated in some protein that dissolves at about 130 F...  DO NOT GRIND meat with ECA in it.. it will bread open and dissolve the meat making it mushy...    Mix after grinding and stuff using a vertical stuffer, NOT a grinder...

http://www.alliedkenco.com/PDF/Citric vs. Femento vs. Starter Cultures.pdf

SACO Buttermilk.png

• daveomak
• Sep 20, 2017

Good stuff...  adds a tartness...

 

[wild west]

Where in Canada do you live