I recently built a fermentation chamber out of a small minifridge, a TH-20 hygrostat and a UV humidifier. I just made a test batch of chorizo which is now hanging in the chamber at ~19.5deg and 95% humidity. After the pH is below 5.3 I will change temp to ~12.5 and humidity to ~80%. I used 1g of Instacure #2 for 500g of meat. There is a very small amount of meat left that did would not easily have fit into my casings. I'm wondering if I'm able to cook that up and eat it right away, or what the minimum wait time is for Instacure #2.