Hi Johnn9 Here newbie to this game as I am I have a question. I am going to make some venison/pork summer sausage with low melt Cheddar cheese and I will be using the Morton's tender quick in the ingredients. However some recipes call for letting the sausage "cure" in the frig for 24-48 hours b4 you smoke them other seem to go right from the stuffing tube to the smoker. which is correct to produce "safe" summer sausage. also does this type of sausage need to be refrigerated after is cooked/smoked??