Hi everyone, I am new to making sausage. Just finished my first patch of 50/50 venison/pork stuffed smoked sausage in natural tubed 32-35mm casings. Smoked in new LEM 40" electric smoker, 1hr@135, 1 hr@155, 1hr@170 untill internal hit 165, pulled put in ice water 15 min. let sit 1 hr. and about half of casings were tight to meat and dark red beautiful, the other half were loose cloudy and grayies and those casings were tuff. Couldn’t see a pattern most links would have some of each, need advise, how to correct next time? Thanks for all help.

Cabelas90 yes I did notice air pockets in the casing as it was coming off of the stuffing horn, thanks.

Jonathon i have already vacc. packed and froze them so u can’t tell anything about the pictures now. Yes the bottom of the smoker was a mess but given my inexperience I thought that was normal but maybe not. Didn’t use a binder (lol I don’t think) just venison,pork,seasoning,sure cure and water. Thought I got a good mix turned sticky used the walton’s 44lb. hooked to the Butcher 22 grinder, I didn.t reverse direction any while mixing I will next time. What is a good temp to stop at witth this?

Guys I went straight from the stuffer to the smoker, I didn’t let it rest in the frig. overnight, is that something I should do?