In general, if your recipe has cure #1 it can be smoked immediately after mixing. I prefer to leave mine overnight in the refrigerator to help the flavors (and cure) to absorb more evenly into the meat. For me, I cool, dry, then vacuum seal. Then I store in the fridge a couple more days before freezing to give the smoke a chance to penetrate more deeply before I toss in the chest freezer. Everthing stops at -10 degrees!