OK, Two batches of fresh sausage - an all beef sausage and Brats, and then some Kabanosey, all 5lbs each this past weekend. I know I know, 'where's the Q-view?', I started on Saturday night around midnight and went to 4:30am, so no Q-view. I'll do better next time, promise! My question has to with color. What makes smoked sausage that nice dark mahogany? My Kabanosey were very pale at the end of the cooking time described in the recipes I've read. I end up leaving in the smoker set at 190F for a lot longer (like 2-3x longer) than expected. Then when I think they're done, I take them out and hang them in the basement, at which point I notice they're not even in coloring either. Whats up wit dat? Are they not getting enough smoke? I ordered the Smoke Daddy Big Kahuna but I haven't installed it on my smoker, a Centro 30" electric. Same goes for my Kielbasa, fairly pale when done, though they're more even in color.