I stuffed 25 lbs of pork breakfast sausage this morning. We put them in 1 lb regular sausage casings. I will leave them in the refrigerator till morning and then I want to put them in the smoke house. They have curing salt so I don't need to cook them, and it will always be cooked before we eat it anyway. I plan to cold smoke for about 24 hours (at around 80 to 100 degrees) I would like to heat them up a little then to firm the sticks up (so I can peel of the casing and just cut slices to fry) . Any suggestions on time and temp I don't want to dry them out or cook them.