Cooked Beer Salami Kit

[Wingman]

Hello everyone. I have a Beer Salami kit from Cabelas and need some help deciphering the instructions. 1- it calls for 3# fresh bacon -I only can buy smoked bacon around this area so can I use instead.   2-Directions say after casing put in smoker for  1 hour at 100 degrees then  add  2/3 to full pan of moistened sawdust (how many pucks is that equal to) ?  set timer to 55 minutes run all night at 100 degrees- then in morning raise temp to 170 until internal temp reaches 156. Im lost with that first part. run at 55 minutes all night.?????? Any Help would be very appreciated.   

[classicrockgriller]

I use these steps.

130* for 1 to 2 hrs (2 for large sausage & SS) to dry the casings
140* for 3 hrs with smoke
150* for 2 hrs no smoke
160* 2 hrs no smoke
170* till IT is 152*

I would use ground pork in place of the bacon.

[Wingman]

Thanks for the help.