OK guys, this weekend I'm finally going try my hand at sausage making. I will be de-boning 2 Boston Butts, then running it through a grinder. I purchased hog casings today at my local butcher shop, and they also sold me what they called "curing salt" which is pink in color. The guy told me to add 4 oz per 100 lbs(or 1 oz per 25 lbs of ground pork.) Is there a recommended amount of time this cure has to be incorporated in the ground meat before stuffing? Also, I'm not sure what is meant by cold smoking vs hot smoking, maybe someone can clear that up for me. But do I understand that at some point in the smoking process, Is it crutial to get the internal temp of the sausage up to about 165 degrees? Thanks.