Sorry pork belly, i thought it was clear but obviously not. I want to make a country sausage that is smoked. To eat it I will boil and brown it after freezing. Yep, fresh sausage. I will grind 5 pounds of pork, 5 pounds of beef, mix and season with the spice and cure. I was confused on temperature, both box temp and finish temp. I spent about 6 hours on this forum and google, learning nothing really consistent. And maybe thats normal. Now i understand that if you use cure, final internal temp does not matter since you cook it later anyway. It sounds like smoking at 170 degrees for a couple of hours is ok.. or at least i hope so!