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I know that SE acts as an accelerator for cure, so would there be any harm if I stuffed my SS casings on Friday, refrigerated overnight, and didn't smoke them until a day later?
I use it to help hold color in the sausage , and more important it fights / stops oxidation that can happen around cheese added to Summer sausage . Just used it yesterday for sticks , and it comes added in the Owens mix I used for SS .