I hope to make some smoked venison sausage in the coming weeks. I've been doing a lot of reading, but I have a few questions.
1. I bought pink salt a few years ago -- should I assume it's still good to use?
2. Can I make/stuff the sausage one day and then hold it overnight in the fridge before smoking it?
3. Any tips on using a Weber Bullet Smoker for smoking sausage?
Thanks!