Homemade Sausage Making

Hello all,
I plan on trying to "copy" a Jalapeno and Cheddar Keilbasa recipe that one of our local butchers produces using wild game and it is a top notch sausage. Everyone that tries it ends up spending the rediculous amount of money they charge to stock up on some for themselves.

My question is, I have a very hard time controlling a constant temp in my smoker. It's always shooting sky high and I am forced to open the door and fan out some of the hot air, regardless of where I set it at. So I really want to up my chances of producing a "decent" sausage on the first try so I am wondering if I can smoke the sausages around 120f-130f for a few hours and once complete, finish them off in a hot water bath?

Thank you,

Use cure #1 and you should be fine.

Nick-
You can finish them in a hot water bath or in the oven.
Either way after giving them a cold water bath to stop them from cooking after the desired temp is reached let hang at room temp for a while to bloom (regain the color) and dry.

Awesome, thanks guys. That's what I will do then. Now to find a "great" Keilbasa recipe