@dwald23 I really like Encapsulated Citric Acid because I want a cure accelerator and I like the tang it adds to the taste. If you like a tang I’d 100% recommend it, if you don’t then I wouldn’t. Just remember to add the ECA last when mixing (last 60 seconds) and make sure your sausage gets and stays above 130 for at least a full 60 minutes to let the entire coating dissolve.