I haven't made Texas hots, but with other sausages I hang and dry in the refrigerator 3-4 hours until dry to the touch. A wet sausage will inhibit the smoking process of the sausage.
I Vac-seal my batches for use at later times or for other events and freeze, but they still do not last very long.
Although the recipe uses 2 Tablespoons of Morton's Tenerquick, which is a curing agent and a bacterial growth inhibitor, for 7 pounds of meat the shelf life will be very limited. Possibly four to five days...
Humphrey's DownEast Beast W/BBQ Guru