Thanks asmjock,

A few follow up questions if you don't mind:

As for the smoker, I do have a cheap one I received as a gift, only used once on a goose.  What time at temperature would you recommend for sausage so that it would be safe to keep at ambient temperatures?

As for pickleing, that's a good idea as well.  I corned a couple of venison roasts this past March that turned out well.  Two weeks, temps in the low 30's, in a salty spiced brine.  Like with the smoker, I just don't have a good sense of how long the meat would be safe to eat when it is not cold.  Do you have any idea?