Last fall I made 30 lbs of venison summer sausage and old fashioned bologna - I didnt smoke it because I couldnt control the temps in my ECB good enough, and didnt have the smokehouse yet. Anyway, I have about 15 lbs left - cooked, vacuum sealed and in the freezer. Any reason I can't defrost them, smoke them for a couple hours, and re-freeze? If re-freezing is a bad idea, OK to smoke for a couple hours then serve? Any advice on temps & times? Should I peel off the casings before smoking?