I just pulled a 25lb batch of Andouille from my smoker. It's been on for 9 hours. Started at 120 for an hour to dry them (hog casings), then 130 for an hour, and so on up to 180. Held at 180 until IT at 155. Most of the sausage has that nice reddish color. It's clear that a few didn't get smoke. I think they were the ones sitting on the rack right over the water pan. Smoke should have hit them, but didn't. The tops are red, but the bottoms are more "natural" color. They feel as firm as the other stuff. Is that ok to eat? This is my first time having this happen, but it's also the first time using hog casings.