Wow, I think I screwed up. I followed a recipe out of “Mastering The Craft OF Making Sausage” by Warren Anderson. However, I didn’t weigh my pepperoni to realize how much of the 15% weight I was shooting for. Plus, I have a Smoke Hollow smoker which doesn’t go down to 150 degrees, I have to operate it with the door open and utilize an oven thermometer for my temp….no damper either. My dog bumped the door and it closed (around 4 - 5 hours in) and the temp jumped up to about 180 degrees for at least and hour (which probably cooked it instead of smoking it which might be my saving grace). My question is this…..it was getting late and I pulled it out of the smoker (it had been in there almost 8 hours….) and I put it in the oven at about 190 degrees….the internal temperature only got up to 140 degrees at that point though, so I don’t know if it got up to 160 during the dog incident (lol)….not thinking, I removed it and put it in the fridge…). Is it ruined? So basically 8 hours in the smoker, 2 hours in the oven….10 hours with temps from 140 – 190 degrees, slowly throughout the day. My wife says it looks beautiful in the fridge…and very firm and solid. Oh yes, I used hog casings that had been soaked overnight, not sure if that makes any difference at all. I suppose the only way I’m going to know for sure is cut off a decent size slice, eat it and pray….haha. Thanks for any help you have. I will post a picture this evening.