This past weekend I made up about 10lbs of venison brats. After mixing, and getting ready to case them, I realized I didn't look far enough in the recipe to add cure to smoke it (stupid mistake). I was only going to smoke them for a short period of time to get some color on them, and add some smoke flavor. However not cook it to the 152 internal. I was planning on fully cooking them when I was ready to eat them. Can I still smoke them without the cure for a few hours on low temps? It will be in the "danger zone" for a bit, but is that ok if I fully cook them through when they're ready to eat?