Hi all, I've been reading a lot of threads to try and learn as much as I can since joining the forum in the last couple weeks, at least concerning the meats I'm wanting to get into smoking, which is mostly venison.
I have a question which would be the same for beef or pork as well and it involves curing in making snack sticks. There are far more members on this general forum than on the wild game forum which is why I'm posting here.
Some members say in threads they cure the meat in the fridge overnight, and some stuff their casings right away, even though there is cure in the recipe for both.
Is it ok either way or am I missing something?
I've got some meat curing in the fridge now and plan to stuff it tomorrow morning and start smoking it. Just wondering. Thanks. Andy