<![CDATA[ECA—Eldons Sausage Tang]]>Anybody have any experience with this brand of encapsulated citric acid? Their directions say to let it cure overnight but I’ve always thought that you smoke immediately after stuffing when using ECA. I’ve never used ECA so I’m not sure what to do.

]]>https://waltonsdev.nodebb.com/topic/2958/eca-eldons-sausage-tangRSS for NodeThu, 10 Sep 2026 23:44:10 GMTMon, 23 Nov 2020 22:37:01 GMT60<![CDATA[Reply to ECA—Eldons Sausage Tang on Tue, 24 Nov 2020 22:23:39 GMT]]>Jonathon Eldon’s repackages their products from someone else. They are out of Spokane Valley, WA over the mountains from me.

]]>https://waltonsdev.nodebb.com/post/25321https://waltonsdev.nodebb.com/post/25321Tue, 24 Nov 2020 22:23:39 GMT<![CDATA[Reply to ECA—Eldons Sausage Tang on Tue, 24 Nov 2020 21:28:05 GMT]]>Zupe Nope, no experience with that but I can say you are right, the ECA is a cure accelerator so why would you need to hold it overnight? Seems like it would invite problems, if some of the encapsulation broke you are going to give that acid 12 hours to work in the meat and break down the protein bonds.

The simple solution is to buy from Exalibur! No, seriously, either way you go let us know how it turned out!

]]>https://waltonsdev.nodebb.com/post/25307https://waltonsdev.nodebb.com/post/25307Tue, 24 Nov 2020 21:28:05 GMT