Start at a lower temp and gradually increase temps. Looks like whats called "fat out"... Look in the sausage forum and search summer sausage, lots of good information! Below is how I do mine and they come out great every time.
Place in a 120-130 degree preheated smoker no smoke for an hour to dry.
Apply heavy smoke and smoke at 135-145 for 4 hours or so.
Finish by raising temps to 165 degrees and cook until an internal temp of 152 is reached.
Remove and shower with cold water until internal temp is 120.
Hang at room temp for 1-2 hours until desires bloom is reached.
Place into a fridge for 24 hours.