In the past With my summer sausage I’ve used the fibrous mahogany 2-1/2x20 casing. This year for a convenience factor I’m planning on using a 2x12 casing Which is about a 1 lb size. In the drying, smoking segment I figured to use the same temps for the same length of time. Starting them and increasing them as in the summer sausage video. The only difference being that my 160° internal temp will be reached in less time so my product will be finished sooner, or should I adjust the initial drying time and smoking time due to my much smaller casings.