okay........ground up the venison.........pork butt.........and the fat back......added the highmountian seasonings and maple cure........most instructions say no longer in the fridge curing than 24 hours........well 24 hours will be 7 oclock tomorrow nite.......no way can i start smoking then........will i have a problem with waiting till sat. to smoke/cook the summer sausage?
TIA
TIA