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?
