I'm using a Hi Mountain Polish Sausage Kit. I just finished stuffing the casings and the sausage is in the refrigerator for 12 hours prior to smoking and cooking. I noticed the directions state the sausage should be refrigerated for at least 12 hours but no more than 24 hours. Why? I'm looking at my schedule for tomorrow (kids band concert etc) and It may be tough to smoke and cook these things prior to 24 hours. Is this a botulism issue? Is it OK if they stay refrigerated for longer than 24 hours if I maintain a temp less than 40 degrees?
Thanks in advance!