Thanks guy! Should have clarified a couple things in my question but it has nothing to do with twang, just making sure the meat is safe for consumption after I’m done smoking. Normally I would either leave it in the fridge overnight (i.e 12 hours or more) or would just go with ECA and go immediately into smoker right after stuffing. Without going into all the details I really don’t have that option this weekend so my choice is either a) add the ECA with the cure and start smoking within 6-10 hours of when the cure and ECA are added to the pork or b) leave the ECA out. I’m planning on smoking about 100 pounds of sticks in the smoker so I’m thinking it will probably take me 3-4 hours just to get everything mixed and stuffed (i.e. thus the reason for the 6-10 hour range). Based on these additional details, would you recommend ECA or not?

Planning on stuffing some Hawaiian snack sticks tonight (pork & pineapple) and smoking them tomorrow morning. It will most likely be about 8 hours between when I finishing stuffing them tonight and when I start the smoker in the morning. I know you normally would add encapsulated citric acid if going straight from stuffing to smoking but in my situation with an 8 hour delay what would you recommend? I will be using the normal cure with my maple seasoning tonight when I mix and stuff them.

Planning on stuffing some Hawaiian snack sticks tonight (pork & pineapple) and smoking them tomorrow morning. It will most likely be about 8 hours between when I finishing stuffing them tonight and when I start the smoker in the morning. I know you normally would add encapsulated citric acid if going straight from stuffing to smoking but in my situation with an 8 hour delay what would you recommend? I will be using the normal cure with my maple seasoning tonight when I mix and stuff them.

Thanks for the quick responses! Much appreciated.

I am placing an order for supplies this morning and need some guidance. I will be making snack sticks and summer sausage from Venison. I want an additive with moisture retention and wondering if I should be using Cold Phosphate or Carrot Fiber or both? Similar question on an accelerator for my snack sticks which I want to immediately start smoking after I stuff them. Should I be using your Smoke Meat Stabilizer or your Encapsulated Citric Acid or both?