Good morning everyone. I'm fairly new to sausage making. I have made breakfast sausage, BBB and summer sausage twice. I've read that a lot of people will grind and season the meat, then let it sit over night and stuff the next day. Both times I have made summer sausage, I grind, season and stuff the same day. Then I let is sit over night in the refer and smoke the next day. Is there any difference between the two methods? Also what does using dry milk powder do for the sausage? Thanks for the help.