Hey guys I was looking at smoking some sausage now I have made sausage a lot of times but never smoked them. Now I am looking to do more of like a smoked andouille sausage something that will last for a bit not a sausage that would have to be eaten immediately. Is there a cure that I would have to add to the meat? Or what type of preservative would I use so that they would last vacuumed sealed for a bit but not to dry? I basically want to make pepperettes, so if any of you guys have done that before or have any tips it would be greatly appreciated. Thanks guys