I haven't gotten into making my own sausage (yet), and there are several store boughts that I really enjoy, and some that I love cooking in the smoker for the added flavor profile that smoking brings. I have been hot smoking them, almost cooking them through, and then I refreeze them. The problem is they get kinda wrinkly, although the flavor is still great, sometimes they do get a little dry. So, my question is this, what is the best way to add smoke to the sausage without fully cooking them? Would it be cold smoking? If so, is there a temp I should maintain for any given time, etc...?