I'm in the process of making some summer sausage and have a slight dilemma. The recipe I'm using says to let the ground meat cure for 48 hours before stuffing and smoking. I used cure #1. This is not a fermented recipe (no Bactoferm). I have read recipes for other cured and smoked sausages that say to stuff and smoke right away. My situation is that it's supposed to rain here for a couple days which will negate using my electric smoker. The other thing is the meat is starting to get very stiff from the cure which will make stuffing a challenge. The meat's been curing for 24 hours so far. Can I stuff and smoke it today or do I need to wait another day for the cure to do it's thing? Thanks in advance.