by NCPaul » Fri Mar 17, 2017 6:55 pm
Welcome to the forum.
The short answer is yes but only for a short amount of time. Raw meat should be in the temperature range of 40-140 F (5-60 C) for a minimum amount of time. The clock would start as soon as the meat was ground and stuffed if that was done in this temperature range. The other choice would be to hot smoke (above 150 F) if that equipment is an option.
Fashionably late will be stylishly hungry.