I will be trying to smoke my homemade cajun sausage this winter. I understand that in addition to my recipe that I will need to add one ounce of instacure to my recipe per 25 lbs of meat. I will be making 25-50 lbs at a time. After smoking it will be vacuume sealed and frozen. Any advice on smoking tempertures and times, as well as any other advice would be apperciated . Thanks !!!