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.