For hot smoke that's about right, I'm interested in the cold smoke. Meat starts to cook around 86 preventing smoke from penetrating any further. If you want a true cure you need low, cool, dry smoke and lotsa salt. You can always give em a quick shot of heat to cook through at end, sound recipes call for a quick boil. Landjager is one of my favourites that is not cooked but completely preserved not requiring refrigeration.