I made a double batch of Summer Sausage today. 20 lbs of venison and 5 lbs of pork. I used Walton’s Summer H unit and a 1 oz packet of cure. Added crushed red pepper and smoke. We then stuffed it into the 2.4 X 12 inch collagen casings. It sat chilled for about 3 hours and then without thinking I started my Green Mountain Grill and put 15 chubs on there for 2 hours. I then realized I normally let them stand in the fridge overnight. I put the remaining back in the fridge and will Sous Vide the 15 chubs that I smoked for 2 hours for 1 1/2 hours at 152 to get them to 152 IT temp. I only used the pink cure and not the ECA. I am presuming that they should be safe to eat? I read on a forum some where that it you mixed the meat well and used proper amount of the pink cure it starts working right away. I probably had about a 3 hour time from mixing the meat till I put them on the smoker. Thanks for any advice that you might have. Lynn

It turned out awesome. No noticeable difference to the ones that were held in the fridge for 2 nights. Thanks for the reply. Lynn

It turned out great. No noticeable difference between the ones that I held for 2 days in fridge versus smoking right away. Thanks for the replies. I think it is probably best to wait for at least 24 hours to let the seasonings even out in the meat. Lynn