Is Reduced ECA Ok As Cure Accelerator?

[keend0]

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:

• Is it ok to use half the recommended ECA for the desired flavor?

• If I do use 1/2 the ECA, is that still enough to act as a cure accelerator allowing me to cook immediately?

• 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?

[kyle]

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.

[craigrice]

if you dont like the tang of the eca mix and stuff then hold overnight then smoke

[craigrice]

eca is a cure accelerator if you hold over night after stuffing the cure has time to work with out the eca

[cdavis]

keend0 there is also smoked meat stabilizer to use as an accelerant. It has no where near the tanginess.

[keend0]

craigrice I do like a bit of tang, just not as much as the package recommends.

[keend0]

cdavis Thanks, will add some smoked meat stabilizer to my next order and give it a try.

[cdavis]

keend0 I think you will like it. I also like a little tang but the ECA was too much for me.

[kyle]

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.