Hey everyone, I'm brand new to the making/smoking sausage game, so I have a few questions before I jump into my first batch. I'm planning on using a Boston Butt-grinding it-then stuffing it in hog casings. But I'm reading alot of conflicting info about smoking these sausages. Now from what I gather, if I plan on smoking, 1- I will need to add a cure additive(like Instacure) to the ground pork before stuffing. What proportion is required, or does it come with instructions? 2- I read that whatever smoking box is used, make sure the box temp never exceeds 170 degrees or else it could start melting the fat in the sausage? Others say 180-190. And does the internal temp of sausage need to be checked? 3- Some say to air dry before smoking, can someone elaborate of that please? 4- Some also say to give a water bath after smoking to reduce wrinkling. I figure if anyone could set me straight, it would be you guys. Any help is appreciated, Thanks.