First of all
. I smoke sausage in the Spring & Summer too. For smoked sausage, I always use the pink salt (sodium nitrite). Some folks don't, but I do for two reasons...safety & added color. Just be careful that your seasoning mix combined with the pink salt won't end up being too salty in the end. I recommend a test batch first & adjust if need be. What I do in the Texas heat, is grind/mix/stuff casings/and let chill over night in the fridge for the seasonings to marry & the curing salt to set. In the morning I get up & fire the smokehouse with low heat only (no smoke). My smokehouse is electric & I put a small circulation fan in it. I hang my sausage, low heat, and turn the fan on until the casings are dry. Dry casings absorb the smoke better (you probly know that). Once the casings are dry, I turn the fan off & start with the smoke and gradually turn up the temp. I can do up to 120 lbs of sausage in one batch, usually takes 6-8 hrs to reach the target temp and get the amount of smoke in the meat that I am looking for. Then each rack of sausage goes into an ice bath in a big cooler & then is carried into the house where I set them up hanging from chairs under a ceiling fan on high to blossom/cool down/dry. Then package. When I put the raw sausage into my smokehouse to dry, it normally takes from 1-2 hrs for the casings to be tacky/dry to the touch. No worries about spoilage.