Rick, thanks for the recipe. I am copying it to my sausage calculator.
This looks interesting.
Do you need to leave the meat to cure in the fridge overnight like a whole muscle meat?
From a safety point of view, no, not for ground meat; provided it's mixed thoroughly, that is.
Modern cure #1's are so fast acting they have an almost immediate effect. By the time you get the casings stuffed the cure has done its job.
Now, for certain types of sausage where you want more of a "hammy" cured flavor (Kielbasa for instance), in that case a day or two in the fridge improves flavor.
Hope that makes sense.
Cliff