Sudsman think of ECA as having a structure similar to that of a gel capsule. In this case the coating on the citric acid is made from a hard, edible fat, with an approx melt point of (135-150 F). When the internal temp of the meat is high enough to melt the fat coating, the citric acid is released to go to work. Will leave the science of exactly what the ECA does to higher authority. Suffice it to say, the ECA must not be damaged (capsules ruptured) in the mixing process or the citric acid will go to work too early. As such the recommendation for adding only during the last 60 seconds of the mixing time, and immediately prior to stuffing/smoking.

Roger, had the same question 2 weeks ago, was hoping to get more feedback than I did as to the flavor differences in terms the various Waltons seasonsings. (Jonathon would be nice to provide more objective description on the relative flavor profiles of the various seasonsing units (Garlic, Pepper, Mustard, levele, etc…)). Personally, I was looking to make a German summer with fairly high level of garlic and mustard, relative to black pepper levels. I went with the H Unit and tasted it ou of the bag, really nice flavor however not enough garlic for my taste. Added 1 TSP per 5lbs of meat block. Turned out perfect for us. Used the same meat block for 3ea variations (German, Chipotle, and Jalapeño/Cheddar). Best yet!