Ive been making summer sausage for about 2 yrs now I use the fibrous casing and pack it as tight as i can Matter fact had some break so tight Im smoking at low temp 140 then 160 180 till 160 internal temp Im getting alot of shrinkage in the meat Ive use 80/20 85/15 and 90/10 I shower the meat when done with cold water Every think im supose to do according to recipe What is going on The tase great just not pretty looking