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!

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

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