Ok so i have never had luck making summer sausage but ive watched yout videos and bought all the things i needed to make another attempt i bought the habenero bbq seasonings the carrot binder and citric acid and 12" mahogany casings i do not have a smoker so the oven was my only option i beleive i used all the correct ingredients and followed all the steps i used abot 70/30 venison to pork butt and i stuffed them tight. I cooked at the lowest the oven would do at 170 with door open for 2 hours then closed it for 2 hours then raised to 180 and pulled out at 156 internal casings were shriveled already at halfway through this process i put in ice bath and the product texture was kinda dry and crumbly the flavor is excellent but the texture is way off and the casings are separated from the meat and i definitely made a huge mess out of the wifes oven with all the juices that leaked from the casings never used casings before that were perforated so im not sure what the problem is or what im doing wrong just a little bummed thought i would get these right for once this time but yet another failure. Any tips please

I have another round of the h seasoning already stuffed ready the oven so i wanna see if there’s any changes i should do to the cooking process or if my problem is in steps prior to this point i used a mixer and waited till last to add cheese and encapsulated citric acid. I did not have time to cook last night so this round had to sit in fridge until this afternoon to cook is it fine that it sat with the citric acid this long or does it have to be cooked immediately after processing

I just bought a new pit boss 1150 pellet grill and wondering how successful it will be smoking summer sausage will this grill work fine and what are some tips and cooking temps to ensure not too hot too quick

Jonathon how will the water trick work with prestuck casings wont they take in water