Chew, morning... You can season and add cure while the meat is in hunks, grind and stuff immediately.... Then put in the refer to "bloom" for several days if you wish.... The rest period is for the cure to have it's effect on the bacteria and become "homogenized" "integrated" into the meat in a uniform manner.... You need to be aware of the outer surface of the stuffed casing becoming dried out... if that occurs, it will seal the moisture inside the casing and a proper drying of the meat will not occur... possibly a solution would be to wipe the casing with a damp paper towel to reintroduce moisture to the casing...
Now, I'm not sure if this is kosher but, wrapping the sticks tightly, in plastic, during the "bloom" period will prevent that... refers are a drying "room" due their nature... and dehydrate foods....
Then smoke as normal.... I would suggest a small dish of water in the smoker to elevate the humidity to prevent the casing from dehydrating.. maybe a small aluminum pie tin with 1/4" of water in it.... You are not looking for a "sauna" type humidity, nor a desert.... about 75- 85% so the stick will still dry but not too rapidly..
Hope that makes sense....
Go for it..... takes notes... revue your results and if satisfied..... repeat next time.... if not, look at the notes and make adjustments...
There is a certain science to all this but, there is some leeway to getting a great product.....
Dave