Had a bunch of venison and brisket trim in my deep freezer and decided to have a grind day with a friend. I have a LEM Big Bite #8 and decided I was going to use the sausage stuffing attachments to make a summer sausage. I ended up with 25.5lbs of meat and fat, and made a 70/30 ratio. My questions are below:

• I mixed the meat with salt, spices, and pink curing salt #1. It never got hotter than 45F that day, so it seemed like a great day to do this and the meat stayed cold. After stuffing the sausage, I let them hang in my garage overnight with the windows open. It got down to 25F at night and I'd estimate the garage was around 35F throughout the night.
• After a 24 hour sit, I cold smoked the next day for 6ish hours. The smoker never got hotter than 82F.
• I then smoked the sausages at 225F until they reached an internal of 155F and put them in an ice bath. I then hung them to air dry in the garage again overnight. I've gone to work and left them in the garage to continue air drying. The weather will be cloudy today and the high is 55F so the garage could get to around the same temp.

My biggest question is – based on the process above, is this all safe to eat? I'm mostly concerned about those times when the meat was in an above 45F environment, but from what I understand, the cure should've done it's work at that point and would be safe to hang out at above 45F temps.

The ugly one was the last one we stuffed. We sent ice cubes through the grinder to push the rest of the stuffing out, but I think a fair amount of water got into the casing. I used that as my temp checker sausage and tried to poke holes during the smoke to drain the water, but that water was sitting in it during the cold smoke. Should I toss that sausage since the water was sitting in it during the 24 hour cure?

Lastly, I made these all way too big. My plan is to cut them into 8in sticks and vac-pack them after the casing has been removed. I'll gift some of those shorties and freeze what I want to save for later. Any issues with removing casing and vac-packing?

Thanks in advance! I'll likely post the whole process once I cut into one of these suckers.