Homemade Sausage Making

Ok I have a little project going , my ? is ,I used cure 2 as I am making dry sausage, project is fermenting but wondering is there any reason I can't take some of the product and hot smoke it to temp . after fermenting is done and turn it into a semi dry to finish it sooner ?

Nitrates are somewhat toxic. When combined with protein and heat they form nitrosamines and those are carcinogenic.