Spicy Pepperoni Two Ways: Sticks And Sliced (w/ Pics & Recipe)

[jimmyinsd]

"I know NFDM is Non-Fat Dried Milk, But what is the ECA you mention in your recipe?"

Encapsulated Citric Acid. It gives sausage an aged "tang" flavor without having to age it for months. Inexpensive and readily available. I got mine from Amazon and it has become a staple in a lot of sausages. Really adds a LOT of character to the flavor.

does ECA replace buttermilk powder in summer sausage recipes? I thought I read once that buttermilk powder gives a tang to sausage.

 

[tx smoker]

"does ECA replace buttermilk powder in summer sausage recipes? I thought I read once that buttermilk powder gives a tang to sausage."

I've read that also but have never used powdered buttermilk so can't say with absolute certainty but if I had to guess, I'd say "yes" the ECA would replace the powdered buttermilk. I have used straight buttermilk in Summer Sausage prior to starting to use ECA and honestly didn't see that it added much "tang" to the sausage. Since starting the ECA, I've done away with buttermilk and am absolutely thrilled with the results. The ECA adds so much to the flavor I can't even begin to describe the difference between with it and without it.

Robert

 

[Smaterchew]

I think powdered buttermilk is used primarily as a binder, with a little more "tang", than regular powdered milk. I know when using buttermilk in other recipes other than sausage, that is the reason given. It adds a little more flavor than regular milk.

 

[tx smoker]

I think powdered buttermilk is used primarily as a binder, with a little more "tang", than regular powdered milk."

You may be correct that it's used as a binder with a little more "tang" but the recipe that mine was based on used it for the "tang" as opposed to a binder. My recipe included ECA for the "tang" and NFDM for a binder, so both of those aspects are covered without the use of powdered buttermilk.

Robert

 

[checkdude]

Just wanted to say thanks for the recipe. The ingredient list appealed to me so I tried a 2 lbs.batch. even though I fergot to include the fennel it was exelent! I did cut back on the heat and the grand kids liked it so much I had to hide some to enjoy myself later. I will definitely be making a much bigger batch as everyone who tasted it liked it an wanted some to take home. So a perfect excuse to fire up the smoker again. By the way this was the third time using my new mes 30 digital bluetooth smoker and I'm thrilled how good it works.

 

[tx smoker]

"Just wanted to say thanks for the recipe. The ingredient list appealed to me so I tried a 2 lbs.batch. even though I fergot to include the fennel it was exelent!"

I'm honored that you found the recipe worthy and thrilled that you enjoyed it. After all of the great info I've gotten from here, it feels good to share something that somebody else enjoys. Truth be told though, I ripped the recipe off from another forum member. Sure, i made a couple of tweaks for it to be more along the lines of what we like, but I can't take credit for it. Now you gotta make some spicy Italian sausage and start creating pizzas. OMG....there's no comparison.

Humbled,
Robert

 

[R Blum]

Glad everyone liked my recipe.

 

[checkdude]

Glad everyone liked my recipe.

My apologies for not giving credit where it's due. Did not think to dig in and find the original post. The pepperoni sticks were gone next day.so now I have 5lbs. Mixed and stuffed ready to be smoked in the morning. Mabey I'll be able to have more then a taste this time. Lol.