This is my first attempt at venison summer sausage. Got the meat, spices and cure mixed. Wrapped it in plastic stuck in the fridge. Recipe called for letting it sit for 12-24 hours. I'm using Anthony's Pink Curing Salt #1. Problem is, it looks like work is going to interfere with the timing. When, I get called, I'll be gone for approximately 30 - 36 hours. Will letting the meat rest for 36 - 48 hours ruin the batch? Thanks in advance.