Hi I'm new here and pretty new at smoking stuff too. The other day I had some smokies my dad had made and they looked raw but were ready to eat, and a few months ago I had some smokies made from goat that were the same way. Now how do they do this? Are they just cured or what? I have made a few batches of deer smokies myself but always smoke them to 155 degrees and they are cooked inside. The raw looking ones tasted great and I was looking for that result. Can anyone help me out?