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Did a batch last night IT stalled out around 135 for well over an hour then finished above 150. Had to up smoker past 200 to get them to move. Was in smoker about 5 hrs total but I think I may have fatted them out. Haven't tried them yet.

But ok if not brought up to 150 and fully cooked at a later date after being frozen?

Thanks. Most of the info on the web is geared toward "ready to eat".

I would imagine this question has been asked many times before. Our old family sausage recipe is to use appropriate amounts of cure, smoking at around 200f for 2 to 3 hours, cooling quickly, refrigerating over night and then freezing. When it is to be used it is always treated as raw. Fully...