Snack stick and summer sausage ECA question

[buckscent]

making some snack sticks and summer sausage. Anyone know the ratio of ECA to use? Also using a binder 414 from B&P if you know what hat ratio would be as well.

 

[johnnyb54]

As per the Waltons website: https://www.waltonsinc.com/encapsulated-citric-acid
Add encapsulated citric acid to your snack sticks or summer sausage to provide that familiar "tangy" flavor found in many cured and dried sausages. Use 12 to 16 ounces per 100 lb of meat or 3 to 4 ounces per 25 lb of meat. To achieve a 4.9 pH, use 12 oz per 100 lb of meat (3 oz per 25 lb meat). For attempting to make a shelf stable product, we recommend using 4 ounces per 25 lb of meat. While this may not guarantee shelf stability, it can help lower the pH even lower and be very close to shelf stability. Encapsulated citric acid also can act as a nitrite (cure) accelerator so you do NOT have to hold the product over night in a cooler or refrigerator.

 

[DIYerDave]

ECA = 1 level tsp per pound of meat.

 

[Braz]

3.5 grams per pound of meat is what I use. I don't know how that translates to teaspoons though.

 

[dward51]

X2. I use 3.4 per pound or 17 for 5 pounds (rounded to 1 decimal place). I always measure my spices by weight on a gram scale with 1/100th of a gram resolution.