My plans for tomorrow are to make some Brats. If I use sodium erythorbate do I have to smoke right away? Plan on doing regular smoked and some with cheese. They both will have cure in them but I plan to use the sodium erythorbate in the ones with cheese. The plain ones will be mixed tomorrow but smoked Sunday and would like to do both the same day. Maybe I should mix them tomorrow but not stuff till Sunday but I have read the added cheese will mess with pigment of the meat. Any suggestions would be helpful.