the standard sure cure is not a accelerator so you will be fine, i think you want it to be in the fridge overnight. now if you use a cure accelerator you want to stuff and smoke right away.

Jonathon

Great, thanks for the tips

doc_craig its a custom built cylinder about 8in in diameter and i hook up air to the bottom with a psi valve and a seperate valve for the dump to let off pressure. the meat is loaded in the top and then you bolt on the cover. there is a ball valve on the top which controls the speed of how fast the meat comes out. I made sizing tubes out of brass. it can handle about 75 lbs at
a time. Clean up is a little more but it works awesome. I will post some pics.

how much pork fat should be added to venison brats. never done brats so new process. I am going to be making the philly cheese steak brats and add high temp mozzarella. I will be using pork shoulder for the mix. Thanks for the help!

I have a home made air powered stuffer and it takes all the hard work out of it thats for sure! It makes quick work of the 19 mm casings.

Eric here, from Campbell Minnesota. Been smoking stuff for about 15 years? I have been processing my own venison for the last 4 years, summer sausage and jerky mostly but always want to try something new. Favorite meat snack is maple habenero snack sticks or pepper jerky or Brisket! I currently own a Smoke Daddy 1190 pellet pro, i plan on building a vertical smoker out of a old fridge i have stripped down. also own a blackstone flat top griddle. Thanks!