Is it ok to freeze for a week or so, or even leave in a COLD fridge, a summer sausage mix with cure, for more than 3 or 4 days.
Say, if I made the mix tomorrow, but didn't smoke it for a week, is it ok to cure that long?
Just curious. I want to process all of my meat tomorrow, but cant smoke until NEXT Saturday!! (working for a living gets in the way of my FOOD processing LOL).
Thanks in advance.