I’m interested in this too. I’m about to build that smoker and use it for sausage too. Is there any changes you would make to those plans?

Joe from Corpus Christi Texas. New to smoke sausage and sticks but have been enjoying what I’ve learned

Does anybody know why ECA works when its only released after the meat reaches 130 degrees?
The cure needs time to work (24 hours) before smoking BUT, can go on the smoker immediately if ECA is mixed in.

Does the bad stuff have opportunity to enter the meat between the time the meat enters the smoker and the ECA is released? How does that work?

I would love very much to know. am I over estimating how quick bad stuff can get in the meat. Is the idea to kill what gets in. I think Im missing something. Please help

I guess it seems to be the cure is at work first, even tough it was recently added to the meat.
Maybe the ECA comes in second at 130-140 degrees to rob the bad guys of any energy they have left?
Is that right?