deer Sausage question!!

[smokingthemidwest]

Hello everybody hope every one had a great thanksgiving.  One question on the sausage that i am making now.  Well i stuffed it all last night and hung it in the smoker this morning @ 120 for an hour to dry out the casing. Then smoked at 140 with 2 hours of hickory.Then pulled it out and to finish it in the the house oven. The it of the logs are at about 145-148. What i was wondering is that it seemed to stall out for a while is this normal? I got the oven set at 180. What should i do just ride it out or what? I was shooting for an it of 150-152. Thank you all in advance

[Sailor]

I would reduce the heat to no more than 175 or you will start to fat it out.  Yep, you will get a stall on sausage.  I can't remember who did a write up about the water molecules start to vaporize in the 140 area and cools things off. 

[NePaSmoKer]

Pull it at 148* and skip the cold water, Let it bloom at room temp and you will hit the 150-152 mark.