Princess, Rytek is right. If you use his recipes you need to follow them exactly as written. Some sausage is not meant to be cooked or smoked to a high internal temperature. another good source for sausage info... http://www.wedlinydomowe.com/index.html "Originally Posted by losyeny what is the maximum temp for aging ham after curing and cold smoking? Wondering if it can be hung in garage during winter months (not freezing)? " losyeny, after a ham has been properly cured you have the option to smoke it or not. The ham does need to equalize before either smoking or aging. A skin-on ham can age from 5 to 12 months. The temperature best suited for aging is between 70 to 85 degrees.. You need to have good air flow around the ham especially for the first week, this helps dry the ham... as the ham ages it loses weight which in turn concentrates the amount of salt in the meat... thus preventing bacteria to form. Run a wire into the ham every once in awhile. (down to the bone)... if the wire smells bad, there is a good chance the cure did not reach the center and the meat is spoiling from the inside. I've hung cured hams during the winter in an outbuilding and have never had one freeze. When I cold smoke a ham during the winter, it hangs in my smokehouse for days.. Hope this helps!