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  5. Which seasoning goes better with ECA?

Which seasoning goes better with ECA?

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  • Skol9809S Offline
    Skol9809S Offline
    Skol9809
    Yearling
    wrote on last edited by
    #1

    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?

    YooperDogY processheadP 2 Replies Last reply
    0
    • Skol9809S Skol9809

      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?

      YooperDogY Offline
      YooperDogY Offline
      YooperDog
      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
      wrote on last edited by
      #2

      @tmeiners82 my vote would be for the pepperoni. That would be more traditional.

      Skol9809S 1 Reply Last reply
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      • Skol9809S Skol9809

        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?

        processheadP Offline
        processheadP Offline
        processhead
        Regular Contributors Power User
        wrote on last edited by
        #3

        @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.

        Paul

        Skol9809S 1 Reply Last reply
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        • YooperDogY YooperDog

          @tmeiners82 my vote would be for the pepperoni. That would be more traditional.

          Skol9809S Offline
          Skol9809S Offline
          Skol9809
          Yearling
          wrote on last edited by
          #4

          YooperDog Thanks YooperDog

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          • processheadP processhead

            @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.

            Skol9809S Offline
            Skol9809S Offline
            Skol9809
            Yearling
            wrote on last edited by
            #5

            processhead Thanks for the good info!

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