Can anyone help me with questions on encapsulated citric acid for my snack sticks

[nnolannn]

1. Does anybody know why ECA works when its only released after the meat reaches 130 degrees?
The cure needs time to work (24 hours) before smoking but, can go on the smoker immediately if ECA is mixed in. Does the bad stuff have opportunity to enter the meat between the time the meat enters the smoker and the ECA is released? How does that work?

2. Some packages of ECM say = 2 - 10 oz. per 100 lbs. (PS Seasoning), some say 16 Oz per 100 lbs. (Walton's).
I've tried Walton's ECA at that 4 oz. per 25 lbs. and it seems a but overpowering over the seasoning. I want the sticks to be safe though. is there something I'm missing?

3. Are there flavors that don't go well with the tangy flavor(sweet, hot, mild, etc.)?

 

[Steve H]

As far as flavor goes, that's subjective.
There has been numerous discussions about ECA. Here is on:
Encapsulated Citric Acid: Summer Sausage | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!

 

[BGKYSmoker]

Use at 1 level tsp per pound of meat. do not pack
You can always use less like 1/2t per lb.

Some makers say ECA starts to break open to release between 130-150*

Dont grind ECA. mix in by hand last before stuffing/smoking. When you add ECA will will need to smoke within 2 hours of adding, any longer the capsul will begin to loosen and release the CA which will make the meat mushy and unrecoverable.

You do not have to wait 24 hours for cure to work, resting your mixed meat for a couple hours at room temp is good enough.