How are yours? Tough and chewy? Proper snap comes from a couple things. Make sure you dry the sausages to the touch befor adding smoke. They will almost start turning a bit brownish or red when properly dried, then start the smoke letting a bit of air flow through the smoker the entire time you smoke. After a couple hours start turning up the heat to cook the sausages to an internal temp of about 155 degrees. Water sausages down with a cold hose for 5 or 10 minutes to stop the cooking and hang dry at room temp for 3 to 4 hours to bloom and dry. Refrigerate over night uncovered before packaging for the freezer. Alway remember when ever you take cured sausages out of the freezer remove from package when frozen and place on a paper towl or paper plate for a couple days in the fridge to properly dry them. then always store in a brown paper bag while refrigerated to avoid molding and rehydration. A brown paper bag or a wrap of news paper can help dry product in the fridge evenly. When its time to eat them just brown and serve they will snap like no other.