The sausage I made does not have any cure in it, but I have decided I want to try to smoke some of it. I am new to smoking and sausage making and have read a few threads on it and it sounds like I have to hot smoke my sausage to be safe. What temperatures should I smoke my sausage at and for how long? I have an electric masterbuilt smoker that uses woodchips and stuffed my sausage into hog casings and they are still connected. Should I hang my sausage or leave it on the grates? Also how much wood chips should I add during the smoking process and at what times should I add the woodchips. Thanks.