Made 13# of smoked sausage using the Tons’s seasoning. Also added carrot fiber binder and high temp cheese. Followed the smoke schedule to a tee. Sausage came out excellent except for the way the casing looked. Casings were all wrinkled. Good adhesion and taste but not very pretty! At internal temp of 150 casings still looked good. Above 158 they started wrinkling in the smoker. Any ideas?

Yes, used a meat mixer so know was mixed well. Will give that a try next time. I guess long as taste and texture is good, looks aren’t as important. How long should it take to get them up to temp?

Smoker had plenty of room. Had large water pan so had plenty of humidity. Started at 125 for an hour, went to 145 for an hour, went to 155 for two hours, went to 165 for an hour then smoked at 175 till finally hit internal temp of 160. Casings looked good all the way through till the end when they wrinkled. If would have taken out at 155-158 would have been perfect looking.

Definitely did the ice bath. They were wrinkled when removed from smoker.

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