ECA is just preference to taste.
It also adds a little acid to the final product, adding to shelf life/stability.

As far as doing it correctly,
It you haven’t gotten sick or died yet, you must be doing something right.

My question is, why are you ice bathing snack sticks?
Just curious.

sneaky87
Out of curiosity, why are you ice bathing snack sticks?
ECA is a preference according to your taste.
The acid also adds to shelf life/stability.

sneaky87 The ECA shell doesn’t melt out until the meat temp reaches a certain temperature.
The ice bathing will also keep the snack sticks from wrinkling.