So, I mixed up some venison/pork butt sausage with Pop's breakfast spice blend and rolled it into logs (not stuffed into casings, just rolled, ground meat). I used Cure #1 so I could cold smoke it. I filled the AMNPS and let it run with Pitmaster's Choice/Pecan for about 10 hours. After the smoke, I put the logs in the freezer for a few hours so I could slice up the patties with the meat slicer. I baked up a few slices this morning and it is WAY too smokey. Will this mellow over time like smoked cheese if it is in the freezer, or did I just waste 15 lbs of sausage? Opinions please. And sorry, I didn't take any pics.