Cure or not?

Okie, afternoon..... you can put them in the refer for a day or two, then smoke.... The smoke doesn't have to bring them up to final temp, when you do some them.... finish cooking later.... Although it is just as easy to finish cooking them after a 3-4 hour smoke in the smoker... or smoke then simmer in 160 ish water to finish temp..... or smoke, rest in the refer and vac pack and freeze...

I know that your question relates to making sausage. I think the responses you got on right on.I just want to  give you a little side thought. By adding cure to a product does not automatically mean it must be smoked.One example . There is a product in Canada called P-Meal bacon. Not to be confused with what is called Canadian bacon. The product is cured and rolled in corn meal . it is gently fried. The P-Meal comes from , early on they used ground peas . that evolved into using corn meal which is much more readily available.Happy SM . Weiss wurst