Looks great. Makes me want to try it. One question though, 150 degrees isn't very hot, is there no worry about that?
On cured meat with high salt content most of what one might worry about is taken care of with the curing process
Yes sir 150-155 is good. A lot of recipes say 165 but they will be very dry. Any more than 155 especially a feral pig will start getting dry.
If I know that I'm going to freeze them to reheat later, I'll pull them at 140-145. When I'm ready to reheat them, after thawing, I'll wrap them in a couple of layers of saran wrap and then wrap in foil and reheat to 150-155.
There is a chart somwhere in Google land that shows how long cured meats need to be held at a given temp to destroy any bacteria.
Basically 165 for zero minutes
160 for five minutes
155 for ?? minutes etc.
Don't quote me on these numbers, just giving these as examples. I'll look for the link.
I ate a lot of dry crumbly sausage before i ran across that chart.