MAKE SURE, the mix you are using does not already have Cure, Sodium Nitrite, already mixed in. Some companies keep the cure in a separate pack and some mix it with the seasoning...The Cured sausage can be smoked starting at 130° then raised every hour in 10° increments to 170° and cooked to an internal temp of 150°. They can be eaten without further cooking. Uncured sausage, Italian, Brats, etc, have to be hot smoked, 225°+, to an IT of 165°F before eating...JJ