Can I make a double batch of Jerky (twice what my smoker holds) and hold the second batch in the refrigerator until the first is finished cooking?

Re: Jerky
Thank You

We have fat on the outside of our summer sausage between the meat and the casings.
How do we correct that.

We used 3/4 Beef 85/15 1/4 very lean pork trimmings.
H summer season mix
Pink salt
3pts water

Mixed 8 min with meat mixer 4 each way

Outside air temp 10 deg
2 hr @ 125
1 hr @ 145
2 hr @ 158
2 hr @ 180
Got late so we turned up temp to 225 to finish last 20 deg to 162 internal
Cooled to 100 cold water