I have made a lot of smoked sausage and snack stix and have always used cure and smoked to IT 155 degrees. Lately I have been talking to more and more people who are using cure in the sausage but they only smoke for 3-4 hours with the smoker set at 150 degrees. Then they remove the sausage and freeze it, and cook before eating. They do not test the IT. They are doing this with sausage stuffed into 33mm hog casing, so I wouldn't think they would be near 155 internal after 4 hours. So my question is can this be safe to do if the IT never reaches 155 degrees.