Finally I found it...... Seems that all ECA's may be different.... The real deal is, do not run through a grinder...
The coating melts between 130-150 deg. F...
Backwoods ECA.......
How do I use it?
3 oz. for 25 lbs. of meat or 1 level teaspoon per pound of meat.
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Butcher and Packer.....
Encapsulated Citric Acid (1 lb)
$8.50
The main ingredient used when a person wants a fermented sausage flavor. When used correctly, it is almost impossible to tell if the sausage was manufactured by fermentation or by the use of this product. There is no need to worry about processing under special conditions just add to meat at end of the mixing process (making sure that you do not grind meat again), mix, stuff, and cook. You will make wonderful salami, summer, and snack sausages without the trouble. Use 1.5 oz of our Special Tangy Flavoring per 25 pounds of meat.
•Model: 1-1062
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Walton's
ENCAPSULATED CITRIC ACID
Add this to your summer sausage & snack sticks to provide that familiar "tang" you find in summer sausages.
Use: Use 12 to 16 ozs. per 100 lbs. of meat. To achieve about a 4.9 pH, use 12 oz. per 100 lbs. of meat.
DO NOT REGRIND once mixed into product.
We recommend using 4 ounces per 25 lbs if you are trying to make a shelf stable product. While this may not guarantee that you reach shelf stability, it can help lower the pH of the meat product enough to be very close.
Also acts as a nitrite accelerator, so you do NOT have to hold the product in cooler/refrigerator overnight.