Hi. I plan on making some venison summer sausage and bought Uncle Abe's vension summer sausage kit from The Sausage Maker. The directions on the box indicate placing the sausage in a smoker at 100 deg F until the internal temp. reaches 70-80 deg. Then the temp. is raised to 130 deg. F and held until the internal temp. is 110 deg. F. Smoke in then applied to acheive a nice brown color and temp is maintained at 160 deg. F until internal temp is 152 deg. F. The sausage is then pulled and a cold water bath is applied until the internal temp. is 120 deg. F. I found instructions on another site that says I should smoke at 140F for 2 hours; raise temperature to 160F for 2 hours, and finish product at 170F until internal temperature reaches 155, then pull and apply a cold bath. My question is, what is the method most commenly used which gives good results? My MES doesn't hold a temp. as low as 100F as indicated in the first set of directions, so I'm not sure if that's the way to go. Any advice is appreciated.