Background: Made garlic venison sausage using 25 mm cellulose casing. Mixed 2 to 1 ration of venison and hog jowls. I just added a garlic season mix and #1 pink salt. The plan was to smoke. First time user of cellulose casing. Stuffing went great and tied sections off with butchers twine. Had on blowout for 10# of meat. Just tied twine on both sides of blowout. Now the findings and need help. First thing I noticed after smoking for about an hour was the cases were full of liquid. I assume was melted fat. Then can the 2nd problem was how to measure meat temperature when using cellulose casings. What I did was to poke thru the casing to get temp. Well you can guess where all that liquid went. Right out that hole. So my thoughts that if I added a binder it should help with liquid. Assuming cooked to right temp. 2nd would be to make one link of sausage and tie my probe into link. Probe is designed to monitor meat. So I am open to others suggestions on a better way to use cellulose casing to reduce liquid in casing and measure meat during smoking. And oh by the way they turned out to be a snack stick size, quit taste but will break real easily. Help