So I got a recipe from my Dad for some Summer Sausage he use to make when I was a kid. He never put them in cases he just wrapped them in foil and baked them.I am looking to augment this for my smoker. In his recipe it says to mix the meat and spices then wrap them in foil and refrigerate for 24 hours. Then poke holes in the foil and bake at like 350. For smoking should I take them out of the foil or will the holes in the foil let the smoke in? I have never done sausage before and do not have the tools for using casing so would that work? Also what temp should I take the sausage to? Thanks for any help.