I made my first batch of venison/pork summer sausage. I followed a number of recipes and procedures, and ended up with a nice final product. My question is how do you know if it is safe to eat? I cured with pink salt for two days, stuffed it, and smoked it for about 7hrs up to internal of 153f. Then ice water bath to drop temp down to 80f, hung it for a few hrs, and put it in the fridge. I want to share, but don't want to make anyone sick. Suggestions? Or am I just panicking?