For making smokie's or any outher sausage that must be smoked,or cooked through it should reach 170 f , is this correct?I made a smoker and I can only get it up to aprox 100 f .Will this be ok if smoked or left in for a longer time?I made jerky strips out of ground meat and it turned out ok at that temp,(100 f)it took aprox 24 hrs+--.Also someone gave me some sliced meat to smoke he dident put any cure on it just marinated in spices.That just dryed up,did not work at all.It was dry or still raw in middle did not turn out like jerky at all.Was the problem that their was no cure used,or the temp? 
Lots of helpP.S
I made some maple sausage that turned out good. Bluenoser.