This was my first attempt at smoked sausage. I did two different recipes, the lighter one is a spicy habanero and Serrano pepper sausage. The darker one is a bloody marry with sun dried tomato. I slow smoked them at 155 for four hours, then pulled the amns and upped the temp to 170 for another four hours to reach finishing temp. Then immediately into an ice bath to cool to 120. Re racked and bloomed for an hour. They both turned out with a great flavor. The only thing I would like to work on is the wrinkling on the casing. I know the ice bath prevents it but it still doesn't have that "store tight" look. I would love to get the hill shire farms kielbasa look with smooth, tight casing. Any advice would be greatly appreciated.