Backwoods encapsulated citric acid is citric acid with a hydrogenated cotton seed oil coating. The coating prevents the citric acid from releasing in the meat during mixing and stuffing. If released prematurely, the sausage will not hold together. Meat must reach 150 deg F for the acid to release and take it's effect. Encapsulated citric acid makes cured sausage shelf stable by lowering the pH of the sausage. It makes drying time shorter and sausage firmer. It gives snack sticks, salami and summer sausage that old fashioned dry sausage taste. Citric acid gives a tangy flavor which can be masked by adding Trehalose (#9965), molasses or honey to the sausage.