Pink salt I take that as your cure#1 correct? and you will be stuffing this in LIKE 32MM casings or so??? Mixing pork and deer together?? If so yes you are fine to a IT of 152 or so, here are a few things I do for my summer sausage and sticks ,,,,,and everyone is different...
mix and stuff night before (or mix and stuff day of smoking either way)
1 - hang at room temp for 1-1 1/2 (if stuffing and smoking same day omit this you will have enough time stuffing)
2 - hang in smoker 120* for 1hr NO Smoke
3 - after 1hr add smoke and bump up 10* each hr till smoker gets to 170 Try your best not to go over 170 in smoker
4 pull sausages at IT of 152* and Cold bath them. Smaller like snack stick do not need water bath
5 cold bath them till 90* pull and let bloom on kitchen counter for one hr then put in brown paper bags and put in fridge for day then vac pack.
Good luck and let us know and remember
A full smoker is a happy smoker