Planning on grinding and stuffing my first Andouilli sausage today. Will be using Instacure #1 per the recipe. Anyway, I don't think I will have time to then smoke it, I imagine it will take 7 hrs or so from start to finish to dry/smoke etc. I even read siuggestions to hang the sausage after smoking a few hours to "bloom" whatever that means, so it is probably more like a 10 hr process. So, unfortunately my wife planned for us to go out with friends tomorrow afternoon. So, 2 questions: 1)Once I add the cure and then stuff the sausage, is it safe to leave refrigerated for 1 or 2 days before I actually smoke. Will it "over-cure" or anything like that? 2)Is the Hanging to bloom a required step? What does it do? How will it effect the taste (I don't care too much if it is just effects the look of the sausage). Thanks, This site is full of great advice.