Additive Conversion Chart

[Sdenne1953]

Sorry guys I didn’t realize that the measurements that were showing was for 1 pound and 5 pounds thanks for straightening that out for me I appreciate it

[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

[JohnG5]

jac1 Since you are using sodium erythorbate as a cure accelerator there is no need to hold it overnight. You can go straight to smoking from stuffing. Without a cure accelerator, you would need to refrigerate overnight.

[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.

[JohnG5]

Yes holding them overnight using sodium erythorbate would be ok. If you were using encapsulated citric acid as a cure accelerator, then you would need to smoke right away.

[jac1]

Thankyou.