HI all. Been a lurker here for a while, decided to join in on the fun...plus I need some advice. lol
I have a Hi Mountain Summer Sausage kit and am going to make it tomorrow. I've done this a couple of times before, but never on my own.
The directions say after stuffing the casings, refrigerate for 12-24 hours before cooking.
Is it okay to smoke them right after stuffing the casings? Or will they come out bad? I understand they won't have time to cure if I do this. How will that affect the flavor/texture and is there anything I can do so they still come out good?
Thanks for any help.