I’ve made plenty of summer sausage and pepper sticks with my deer meat the last few years but this time I want to make a batch of philly cheese brats with the seasoning I just ordered for the first time. I’ll be using 50/50 deer and pork but my question is it best to grind it up and stuff them and freeze them as fresh sausages that need grilled or put cure in them, let them sit in the fridge overnight and then smoke them on my smoker before I cut them up and vacuum seal them?