In the how to make summer sausage the ingredients call for 2 quarts of water is that mixed in with the meat and spices or is it used to cool the sausage down after smoking?

Thanks for clearing that up this is my first time making summer sausage. One more question can you stuff the casings let them set in refrigerator overnight then smoke them the next day? Or do they need to smoked immediately after stuffing.

When putting jalapeños in summer sausage how much for 25 lbs and does it matter if there fresh or pickled