I am at the understanding that ECA helps with the shelf stability also. I know someone who had summer sausage get moldy in the middle. I do not know how long it was in the fridge. I told them about Carrot Binder and ECA to help with stability. Was I accurate?

Jonathon. I just made 50 lbs of snack sticks this weekend. Our first attempt, but we went for it. We used ECA and cure on Saturday. We got 20 lbs cooked on Saturday and the other 30 lbs cooked 24 hours later, after adding the ECA. It still taste great. Are there any concerns eating it? I never thought of it until I saw an earlier post suggesting not to do it the day before.