Summer sausage stuffing question.

[jhend]

 
3hrs in I'm at 142. I figure 1 more hour. to finish, then back in the cold garage to hang for another 24 or so..

So with the summer sausage you could cold smoke and hang until 30 % raw weight is lost if you use the proper cure ratio correct?  My understanding.

Do you cook them to eat them sooner?

 

[ak1]

Not in this case. What I'm doing is cold smoking to add flavour, then I'm cooking the sausage until it's done. I do other sausage from raw and just smoked then dried ready to eat. Totally different process.