Jonathon l am using a 70/30 pork to lean beef ratio. Will be smoking these tomorrow and didn’t want to waste the meat by not following your recommendations. This recipe doesn’t call for any added water, but l’ve seen others using crushed ice rather than water. Any thoughts?

I’m trying the hot links seasoning for the first time. I plan on smoking them prior to freezing. Can someone tell me the desired internal temp for smoking? Do I need to place these in an ice bath after? I will be using 35 mm hog casings.
Thank you in advance,
Poppa Schmuck