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I'm going to assume that your "product" has been cured for the appropriate amount of time, and then you are putting it in the smoker, and you want to keep the smoker @ 100 degrees for a cold smoke.
I am trying to understand how long I can smoke/dry summer sausage safely at a temp sub 140. I am trying to achieve a firmer texture, and everything that I have found points to a longer smoke schedule.