If you included cure #1 then I would say that you go have a couple of days but the meat will start turning into a cured product. The problem you have in curing inside a regular fridge (as compared to a dedicated curing chamber) is that you will dehydrate your product too fast. As twilliams mentioned, the sooner the better. I almost forgot, that you don’t have a culture so you may not be able to maintain a product which will acidify enough to kill bad bacteria (conjointly with the cure #1) but if you did the longer you keep it in the fridge the more acidic it will become so your tang would be yuk after you cook it (releasing the ECA)
Making snack sticks
i was wanting to be sure, that i maix everything ,stuff,and then let rest in fride for 12 hrs.? Or mix seasoning and cure rest 12 hrs. then add corrot fiber water and stuff?
h8fulhilbily You are correct, you will want to mix everything and then stuff before holding your product overnight. Trying to hold it before stuffing is going to make it very difficult (if not impossible) for your stuffer to get it into the casings.
In the future, another option would be to use a cure accelerator like Encapsulated Citric Acid, then you could go right from stuffing to the smokehouse.
Let us know if you need anything else!
Thanks, i will do that.