Hi smokers. I am new to the art of smoking and have set up a cold smoker in a galvanised metal dustbin. I plan to use a Pro Q cold smoke generator in the bottom. I have some cured loin I will be hanging in the chamber but was wondering whether it was possible/safe to hang some fresh (uncured) sausages in hog casings in the chamber as well, or do you strictly have to only cold smoke cured meat??