Hello everyone, this is my firt post

I've been using Sonoff to monitor and control my chamber and works very well. With a TH10 or TH16, plus the corresponding temp / humidity sensor, you can track temp and humidity from wherever you are. It can also control up to one dispositive like a humidifier...

I re-read your original post. I am assuming the question was that you're going to still use a culture, dextrose and cure #1, but you want to eliminate the cold smoke process for the 2nd batch? If that's the case, your fermentation should still reach your PH goal, then transfer them immediately into...

IMO - Yes - it is fat smearing.
If you are making cured and matured saucisson (without thermal finish) - yes it is problem. If you are making smoked then poached saucisson - that is small problem. Even you are freezing fat trimmings before grinding - it always possible to get that fat smearing....