I have a color problem with deer sausage I recently made. I have made sausage several times without issue but this time I pushed myself over max capacity and did an 85 lbs batch of varying flavors. My summer turned out great but my link sausage came out off color. By this I mean some of the sausages turned a nice mahogany color, some towards the middle of the smoker did not, some of them even have a nice mahogany color on the top but grayish (picture cooked meat through window of natural hog casing) on the bottom. I took one of the grey ones out and put it in the oven to see if it would eventually turn and it did. I used an instacure #1 @ 1 tsp per 5 lbs as always, and thoroughly mixed the meat, stuffed the cases and refrigerated overnight so I do not think I have a cure issue. I cut corners where I normally wouldn't, and did not properly dry the links before starting. Also since my capacity didn't quite match my enthusiasm, I may have overloaded the smokers (was running 2 cabinet smokers and 1 side box). I suspect that because of this the ones towards the middle didn't get enough heat or smoke. The top rack seems to be all fine, middle rack was not. As I have never had this issue, I am worried that the sausage will be unsafe. Any ideas which of my many fouls would cause this? Is it safe to eat? I always grill or hot smoke (225 deg) the smoked sausage before consumption anyways. Insight appreciated. Thanks.