So here is a question I ask mostly out of curiousity but also wondering if I am doing something wrong. I bought some fresh sausage Friday and smoked it for about 5 hours starting this morning. I have done many brisket and chicken/turkey smokes but this was my first sausage. I started it at about 150 deg. and bumped to 170 after an hour then 215 after a couple hours for the final 3 hours. Those temps came from mis-reading cured vs fresh instructions and bumped it up after realizing I had fresh and needed to hot smoke. When I pulled it out it was a darkish brown. Now I noted on here that many said to put it in an ice bath to stop the cooking process so I did that. I put it in an electric cooler that I have that will both heat or cool on the heat setting to keep the meats warm for a couple hours. When I served it the color was still a darkish brown.... not that I expected a color shift or anything. So to my question. Whenever I am served smoked sausages or buy it in the store the color is a pretty nice deep red. In fact I bought some of the same sausage I bought fresh, but was cooked and it was that color too. How is that achieved? Thanks.