I’m gonna bump this to the top. Who else uses ECA, and what flavors do you think really benefit from it? On hand, I have jalapeño snack stick, sweet maple bacon, bbq habanero, gigawatt hot, pizza, buffalo blue cheese, Chicago brat. I think that’s all right now

Thanks man!! I really appreciate the input! Sooooo just try it and find out? Lol

When I use fatty meats (75/25 or 70/30) I am getting fat puddles between the casing and the meat. Taste is fine but aesthetically is doesn’t look very good. Is this normal? Or can I change something? Is it just cheap meat? Thanks

Thanks guys!! I have a meat mixer, it is evident that I am not putting enough cranking time on her. I will definitely be doing that. Gonna try the bourbon peppercorn this weekend! I made a 10lb bologna with ghost pepper cheese last weekend and it might be the best thing I have ever made in my life!!! If you like heat, give it a shot!