Hi All, long time since i posted on here I have a question about kielbasa. I normally make it with the standard amount of cure #1 and then cold smoke for a couple of hours and then raise the chamber temp in stages until it reaches 180F and the sausages have an internal temp of 150F. I then plunge into ice bath until cooled and hang for a few hours or overnight. Everything works great and i love the results. I was wondering if I could cool sausages and put back into smoker with a chamber temp of 140F or less to dry the sausages for a few days like i do with jerky. I dont want to totally dry age them like salami so i dont want to use cure 2. unlike jerky , the meat is cooked so was wondering if the cooking effects the sodium nitrite.