Your sausage is dry, so now it's time to start the meat smoking process.
If you have dried your sausage in the smoker, all you need to do next is increase the temperature and add the smoking wood.
If you air dried your links, now is when to hang the full meat smoking sticks (or place the full racks) in the meat smoker.
Temperature is VERY Important
I can't over-emphasize the importance of temperature control in the smoking phase of sausage making. If you get this part right, everything else falls into place easily.
If you try to smoke at any higher temperatures, the fat content in your sausage will start to melt and ooze out of the casing.
Fat is important. Not only does it add to the flavor of your sausage, it acts as a binding agent. Once it starts to melt, your sausage will become dry, crumbly, and much less tasty.
This could take many hours, depending on how full your smoker is. Don't Guess. Use a meat thermometer (I like an instant read digital with an alarm) to monitor this part of the meat smoking process.
Adding the Smoke
At this point, you should have a smoker full of beautiful, brown, appetizing sausage.
As important as the actual smoking is though, the way you handle your sausage links from this point on will have a lot to do with determining the final quality of your product...see step 3 below.