Riley Renwick There is something creamy about it, I don’t know what ingredient is responsible for that but you’ll find that the same creaminess is in the snack sticks more than the jerky. Enjoy!
Which seasoning goes better with ECA?
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I’m going to make 2 batches of sticks and I have to use ECA in one. Does ECA go better with Pepperoni or Habenero BBQ?
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
tmeiners82 my vote would be for the pepperoni. That would be more traditional.
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tmeiners82 said in Which seasoning goes better with ECA?:
I’m going to make 2 batches of sticks and I have to use ECA in one. Does ECA go better with Pepperoni or Habenero BBQ?
I suspect the pepperoni would be the better choice too.
If you sample different varieties of commercially made sausage from a store or deli, you will begin to notice some have a tangy flavor profile, like summer sausage or salami just to name just two. Those tangy flavors are traditional flavors that were part of the processing done to help keep them from spoiling as quickly.
You would use ECA when you are trying to duplicate those traditional flavor profiles in your sausage, or if you are just free-styling a recipe where you want the tangy flavor.
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YooperDog Thanks YooperDog
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processhead Thanks for the good info!
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