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I made 3 different cured and smoked sausages a week ago. Today I pulled a link of each out of the freezer and put them on the grill until they reached an IT of 150°. As I was slicing into them I noticed that one of them was gray in color while the other 2 were the expected pink. I'm concerned...

I would like to try my hand at making a batch of cold smoked sausage. I'm thinking a smokehouse temp. of about 70 degrees. Other than that I'm pretty unsure of what I need to know and do. Tell me everything.

I have searched this topic, but haven't really found a definitive answer. Can I smoke sausage (with cure) and go straight to the freezer with it? I have always smoked for about 3 hours and then poached in 165° water until the IT reaches 155°. I understand that not cooking it immediately after...