Additive Conversion Chart

shoprat53

Am I missing something with ECA I always use 1_Tbl. And 2 Tsp. For 5 pounds why does it say 2 Tbl. For 5 pounds.

processhead

shoprat53 said in Additive Conversion Chart:

Am I missing something with ECA I always use 1_Tbl. And 2 Tsp. For 5 pounds why does it say 2 Tbl. For 5 pounds.

Depending on where you get your ECA, you may find different recommended amounts of ECA per lb of meat.

I used Frisco ECA at one time and its recommended amount was different than Walton’s.

For Walton’s ECA the recommended amount is 1 tspn (.16 oz / 4.5 g) per lb of meat.

Jonathon

shoprat53 We just sampled another companies Encapsulated Citric Acid and it is way finer than ours, meaning it could take less. Also, we recommend a higher % than most places, 4 oz to 25 instead of 3 oz because in our experience, commercial customers almost always add 1 lb to 100 lb of meat instead of 12 oz to 100 lb of meat.

Dr_Pain

Very handy little chart there!!

shoprat53

I just always figure 3 tsp to A table spoon that is were I get the 1 tho and 2 tsp.

johnsbrewhouse

shoprat53 You are correct, there are 3 tsp in 1 TBSP

shoprat53

So 5 pounds at A tsp. per pound would be 1 Tbl. And 2 Tsp. Not 2 Tho spoons.

johnsbrewhouse

shoprat53 That is where I would calculate it at if I were measuring it by tsp. I use grams or ounces when I calculate, you get a better measurement and the chart is much more accurate with that. By weight 22.5 grams or .80 ounces.

shoprat53

Not saying it is more accurate just saying if you are going to give measurements in Tbl. and Tsp. then be consistent. 1 Tsp. Per pound does not work out to 2 Tbl. For A 5 pound batch of snack sticks or cured sausage.

marzig20

johnsbrewhouse Professional bakers always measure critical dry ingredients by weight. There can be a large variation measuring by volume. I always scale my dry ingredients when reducing for small batches.

johnsbrewhouse

marzig20 I always convert mine to grams anymore, much more precise for the scale. I also break down the ingredients measurements myself, rather than using the chart most of the time. The chart is quick, but I like doing the math to make sure.

Dr_Pain

johnsbrewhouse HAAHHAHA ! Death to the tyranic imperial system

marzig20

Dr_Pain That’s funny!!

bocephus

Jonathon Thanks Jonathan, very useful.

jac1

I have summer sausage spice blend with sodium erythorbate already added,
can I stuff my sausage after supper then smoke it in the morning ? It would be about 8 to 10 hour between. Thanks

jac1

Thanks, but I was wondering if I could keep it over night or would it hurt the sausage. Right now I don’t have time to do both back to back. I could wait to make it if I had to.

jac1

Thankyou.

dncerdmann

Sure Gel vs. Carrot Fiber. I have been making summer sausage with venison and pork butt/fat for several years with good success. Only issues have been casing adhesion and small amount of fat inside casing, despite thorough mechanical mixing. Thought I would switch from Carrot Fiber to Sure Gel to see effect. That did resolve the previous issues, but my sausage turned out much denser, more like a bologna. Flavor is spot on. I have had other Summer with this consistency, but prefer a softer consistency, as is more common here in WI. Could the switch in binders be causing this, or is a different cause more likely?

YooperDog

dncerdmann carrot fiber has about 14X the water holding power which will give you a juicier product compared to sure gel. That is one of the reasons it is recommended for fresh sausage.