In the video you I noticed you showed how ECA dissolves in water leaving oil on the top. So might adding it to the sausage meat while mixing with a lot of water in it or other liquids be a mistake as it could dissolve before it’s meant to? Thanks
It will be coming up in the Meatgistics University Seasoning and Additives advanced section. Should be shot, edited and up within a couple of months, it is one I have been researching and preparing to do for a long time!
