The instructions say to mix the cure with water, then add the seasoning to the water, and pour over the meat and mix it, then stuff the casings and let it sit in the fridge overnight before smoking.
Questions I have are:
Can I mix the meat,cure and seasoning as described and just let it sit in the fridge overnight (Friday when I get home from work)
Stuff the casings on Saturday morning and put back in the fridge (Salmon charter Saturday afternoon)
Get up early Sunday and commence to the smoking/cooking.
Will it hurt to let the meat sit the extra time Friday night to Saturday before stuffing? Or if I just stuff them Friday night will they be OK till Sunday morning.
This will also be my first attempt with my new MES40 Gen 1.
Previously have just smoked salmon in my homemade smoke house, with a propane heat source.
Thanks in advance