Jonathon thanks for your reply. I’ve given up on using the MRT cure due to the nitrate and will use some of the Sweeter than Sweet cure instead to make a pickle for these first few pork bellies I have ready for curing. I’ve done the math to correct the weight(1.33 lbs) of the cure per gallon to give me 120 ppm ingoing nitrite as per Walton’s bacon pickle recipe. I need to order some more Country Brown Sugar cure for some hams I am going to do and I will add some of the Blue Ribbon bacon cure to give it a try on the pork bellies that are next on the list for processing.
Is Reduced ECA Ok As Cure Accelerator?
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I made a batch of summer sausage using venison and pork fat 75:25. I used H seasoning, sure cure, sure gel and ECA. The product turned out great but I would like to reduce the tanginess a bit for my taste.
Couple questions:
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Is it ok to use half the recommended ECA for the desired flavor?
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If I do use 1/2 the ECA, is that still enough to act as a cure accelerator allowing me to cook immediately?
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If that is not enough ECA to act as a cure accelerator, can I add sodium erythorbate at 1/2 the recommended rate along with the 1/2 ECA to get the desired flavor and still the desired cure acceleration?
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
Jonathon , I have the same question. I did a couple batches with half the ECA and haven’t got sick or tipped over yet, but I want to do it right.
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if you dont like the tang of the eca mix and stuff then hold overnight then smoke
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eca is a cure accelerator if you hold over night after stuffing the cure has time to work with out the eca
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
keend0 there is also smoked meat stabilizer to use as an accelerant. It has no where near the tanginess.
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craigrice I do like a bit of tang, just not as much as the package recommends.
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cdavis Thanks, will add some smoked meat stabilizer to my next order and give it a try.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
keend0 I think you will like it. I also like a little tang but the ECA was too much for me.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
craigrice holding it over night is how I have been doing it for the last 20 years, but after learning new things after finding Waltons how to videos, thought I would try something different. I find half the amount of ECA adds a small amount of tang, but seems to enhance other flavors as well. I actually prefer to hold over night as the flavors seem to be more even in the meat, but I know I cant with ECA.
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