Back before refrigeration, sausage was put up in cloth bags and smoked for longer term storage. I grew up eating this type of sausage and still love it. Since all three kids were available for a long weekend, we put up and smoked about 100 pounds. Our seasoning mix was AC Leggs #10 with a few additions and the appropriate amount of Cure #1 (Nitrite) by weight. Most was stuffed into traditional cloth bags, but we did some in natural hog casings, some in breakfast link size, and even a few rolls in smoke permeable fibrous casings (like summer sausage) as an experiment. Smoked for 24 hours over a 48 hour period with hickory and a little apple wood. Pic heavy, process start to finish.