I will be making dried venison and pork sausage, after ferment i will smoke and then dry until desired weight. My question is can i ferment in a plastic bag for 24-48 hours then stuff,smoke and dry? I remember hanging the sausage and covering with Black plastic for fermentation at desired temp. for the culture. Normally all the work is done at the deer lease and am just trying to do as much as i can at home. Thanks in advance for replies.