charlie That sounds like a great combination. You will be fine without ECA, carrot fiber and sure gel. These products help to create a moister product with a better mouth feel but I have made plenty of snack sticks without additives that were great for friends and family. They might have a shorter shelf life but I am sure if you follow the directions you will be happy with the finished product. Remember without encapsulated citric acid you will need to hold them in the refrigerator overnight before going to the smoker. Good luck and most of all enjoy making your own snack sticks!
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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