Encapsulated Citric Acid

[Panthur]

Finally will be receiving some ECA shortly ( had to order online ). Can anyone direct me to the snack stix recipes that call for ECA or offer any tips on how and when to use it ? Thanks.

[Blowin Smoke]

Finally will be receiving some ECA shortly ( had to order online ). Can anyone direct me to the snack stix recipes that call for ECA or offer any tips on how and when to use it ? Thanks.

Here is Gunny's I made them a couple weeks ago and they where very good. If I made them again I would add a little extra heat because as is they are on the mild side to me.

http://www.smoked-meat.com/forum/showthread.php?t=1067

http://www.smoked-meat.com/forum/sho...06&postcount=8

[Richtee]

Any stix/summer sausage I'd think... unless you want a different style...without the "tang".

Butcher/packer calls for 8.5G/5Lbs meat.

[Rednose]

Panthur - I make a lot of sticks and summer sausage. Started using ECA a while back and really like it. Be sure to use the ECA at label directions as formulations of ECA can differ from mfr. to mfr. I've found that the majority is used at 3oz./25# of meat(weigh it!)...again, just follow label directions and you'll be fine. It's very important that you add ECA AFTER all grinding is complete...if you're using a mechanical mixer, one minute of mixing the ECA should do it...if mixing by hand, three or four minutes is fine.

Both of Gunslinger's recipes are very good, I've made them both. I do agree with Blowin' Smoke, that if you like some heat in your sticks, you might need to modify those two recipes to your taste.

Good luck!!

[curious aardvark]

Any stix/summer sausage I'd think... unless you want a different style...without the "tang".

Butcher/packer calls for 8.5G/5Lbs meat.

yep basically it's a quick fix substitute for a bacterial culture producing lactic acid.

Just bear in mind that it's NOT lactic acid. Adding more than the recommended amount will give you a sour gone-off citrus flavour that you probably don't want.

Also make sure the sausage is cooked to a high enough temp to melt the encapsulating coating and is kept there for long enough for the acid to spread through the sausage.

I have yet to find anywhere selling this over here - so just going on what people have said over the last few years.

If the usage amount is that low though - guess I could probably buy a couple of ounces from rich

[Rednose]

- guess I could probably buy a couple of ounces from rich

Alex - I've got plenty and would be glad to provide a snort or two...
...in exchange for a taste of one of your mixes or something indigenous to the UK.... PM me an address.

Panthur - You've probably read this from Gunny's sausage sticky but, if not, this is good info...

>>>>ENCAPSULATED CITRIC ACID: Use encapsulated citric acid when making summer sausage or snack sticks and that distinctive "tang", associated with reduce pH, is desired but the lengthy fermentation cycle is not. When used correctly, it is almost impossible to tell if the sausage was manufactured by fermentation or by the use of this product. There is no need to worry about processing under special conditions. You just add the citric acid to the meat at end of the mixing process (making sure that you do not grind meat again), and then blend into the meat by hand or by mixer. If using a meat mixer, mix only until the encapsulated citric acid is blended into the meat mix, usually about one minute is sufficient. Longer mixing can cause the capsules to rupture resulting in the premature release of the citric acid.
Encapsulated citric acid is citric acid, a naturally occurring acid, that has been encapsulated (coated) with maltodexrine, a hydrogenated vegetable oil, which will melt at 135 degrees F. releasing the citric acid into the meat product. This prevents the citric acid from releasing and prematurely lowering the ph of your sausage meat mix. If the meat's ph drops before the protein sets at 105-115 degrees you will get a negative effect on the texture of your finished sausage. It won't bind as well and the texture will be crumbly.
Encapsulated citric acid should be added and mixed in after the grinding is complete as not to rupture the capsules. Since the encapsulation prevents release into the meat until the meat's internal temperature reaches 135 degrees F. a ruptured or damaged capsule will release the citric acid prematurely causing the undesired affects listed above.
Once the capsule is melted releasing the citric acid into the product decrease in pH is achieved resulting in the distinctive "tang" or sour taste associated with reduced pH products.
Suggested usage for this purpose is 3 oz. for 25 lb. of meat
Also use to preserve color of fresh sausage during storage. Use 1/2 oz. to 1 oz. per 100 lb. of meat for this purpose.
NOTE: Too much Citric Acid will cause the meat to turn white. <<<<

[Panthur]

Thanks for the help everyone. I believe I got the concept now. I just wasn't sure if there were certain types of snack stix the ECA wasn't recommended in....I will test some out if it ( ECA ) that I ordered ever arrives.. Ha Ha.....Thanks again.

[RonFromMn]

I used it in my last batch of sticks, not sure if I like it or not, a bit too tangy for me, persoanlly I would go with less the next time if I use it, the next time I make summer sausage I'm going to use it though as it may not be as pronounced in a larger piece of meat.

[curious aardvark]

just made my first sausage with it in - basicaly it tastes like there's a little lemon juice in the sausage mix.

Very different taste to lactic acid. But definitely worth trying