Now that the season is coming to an end (which is when I get a last minute hankerin to doin something different vs start early in the season, but.... ) I was wanting to try making sausage links in casings. I usually just make it and freeze it, but I was wanting to do the casing stuffing and then smoke it. Do y'all smoke it, then freeze it to keep it preserved? If so what time and temp? Some videos I saw had 225-250 degrees for around 1-2 hours IIRC. They would eat that now, but smoking doesn't preserve it too long I thought. TIA.

Are you wanting to make a straight venison link sausage or a venison/pork sausage? Just venison is gonna be dry dry dry.

No i always mix pork with it then vacuum seal and freeze. Then fry it when i eat it. Im wanting to stuff some casings and then put them on the smoker.

I smoke mine at a lower temp usually around 180 until it his 165 internal temp then I place it in a ice bath for 5 minutes and then take it out and let it dry then vacuum seal and freeze.