OK so here is the question my sausage maker said it was safe to smoke this if I wanted to but after reading things here I am having second thoughts as I don't want to be married to the toilet for a few days. LOL.. I had 100lbs of mild sausage made and because it is a mild italian there is no cure in it. I keep it frozen but when I picked it up they kept a package out for me and we cooked it on the griddle while I was there and my first thought man this would be good if I smoked some of it so I wanted to do a small test batch. I thought about smoking it about 175 and probing 2 of the links and waiting for 160 to get there but not sure if that is the safe bet. I have had this made before but we just grilled it and its good. Smoke should make it better. Any help would be appreciated. probably looking at 3 to 5 lbs batch at most to make sure it turns out safe. Wouldn't want to ruin a whole bunch. Ill be using my masterbuilt stack smoker with flat racks to lay the links on. Also what kind of time frame should I expect. Im a bbq guy so this sausage is a little new to me. Thanks.
Also as an added note the sausage is made with a 20% fat content