This morning I thawed out a ring of fresh sausage made from one of my wild boars I killed in February and smoked it. I am going to make it for dinner this evening. I have been meaning to give this a try for a couple of years. I smoked it for 2 1/2 hours and at a temp of 220 degrees. When the internal temp got to 270 I turned off the heat but continued to smoke for my selected smoke time. I then put it in a plastic bag and sealed it and put it in an ice bath until totally cold through. I will just reheat it this evening. If this works out I just may do a couple more and freeze them. I used hickory for the smoke, I want to try apple next time. I will let you now how it turned out.
That sausage was delicious! I will be making more.