First Batch

Just made my first batch of smoked sausage. I did a 2-1 venison pork mix. I ground meat in the morning 45min then back to the fridge for 2hrs, then added spices, cure, and water then mixed and stuffed into casings, each completed link went into the fridge, heated smoker to 162 and loaded half of the sausage. Cooked until internal temp was 152. Total time from stuffing to 152 was reached was about 3 hours then continued to smoke for another hour until desired color was reached. Out of smoker cooled at room temp vac packed then frozen.

So my question, is my sausage safe to eat? I've had two links so far with no ill effects, but I'm still a bit gun shy

Sorry for the long post

Dan