djc51 Here is a link to an analysis of soaking vs not. The article argues against soaking except under certain circumstances. It seems to make sense to me. https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first

Bob's meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.

schreib You are correct. Cures are used to protect the meat when the temperature is in the danger zone between 40-140 degrees for extended periods like fermenting or things like curing and drying. Applies to jerky, bacon, ham, salumi, etc. You do not need a cure for grinding, spicing, packaging and then freezing. Just keep the meat and equipment as cold as possible. I typically put my grinder pieces (not the motor) in the freezer for a day before starting.

Ed_Orum I do not have anything to offer regarding the texture but I have read that meat will not absorb any smoke once the IT reaches 160 degrees. That may not ably to the casing. Typically if I am smoking some that will get wrapped I wait until the IT reaches that 160 degree mark.