Hello all, this is my second post (whoo!) and I have done hours of research on one of the things I have never made but seems to come up with two thousand directions. I just bought a Masterbuilt MES30 and plan on seasoning it tomorrow. I also ordered a hand crank meat grinder/sausage stuffer and really want to try my hand at making some sausage. My issues and conflicting information come from types of casing. I want to use collagen casings that are not covered in salt (blood pressure is not fantastic, so sodium is an issue) and want to make a really spicy hot link that will be cooked hot and not needed to be left at room temperature for a while. It seems that a cure would be needed if I wanted to smoke for 4+ hours at a really low temperature, or at least that's what I gathered although I have been known to be very wrong in the past. If I want to use a unsalted synthetic casing, grind 75% pork 25% beef, season with lots of cayenne, crushed red, black and white pepper, minced garlic, ground mustard, a pinch of cumin, chili powder, a pinch of salt, Texas Pete, and a bottle of beer, what do I really need to do? The best hot link I have ever had was in San Antonio, can't recall the name of the place but I had to wait in a line for about 45 minutes just to order and it was pretty much take out only. Very spicy, obviously it was a natural casing which I am going to have to skip for the time being, but the flavor was out of control. I was thinking of stuffing the casings, setting over night in the fridge to dry some, hanging and smoking with hickory at 200 for about two hours or until the IT is above 170. I plan on eating the sausage that day or the day after. Does this sound reasonable or am I out of bounds? Thank all of you in advance for the help.