I smoked up some summer sausage yesterday, using a combination of pork and venison (50/50). Up until this day, I have used a “slow cure” method; using curing salt, refrigerating for 4 to 5 days, mixing daily, and smoking the 5th. day. Yesterday I used Cabela’s summer sausage mix, some chipotle sauce and mustard seeds. Using insta cure #1, we were able to smoke immediately. The results were tasty. In the past our cases shriveled up pretty badly. Yesterday this wasn’t the case. I’m going to assume (unless you folks advise me differently) that keeping the smoking temp between 155 and 165° kept the cases from shriveling up.