@Jimmy-Miller If it is easier you can email it to me at jonathon@waltonsinc.com When you say you moved the bag into the ice bath, id you toss the entire bag in the ice water or did you take them out of the package? I have never left them in the bag for an ice bath. I don’t see that as an issue just direct contact with the ice water will cool them down faster and help set the casing better. So, maybe that was part of it, though it doesn’t seem likely. If you had some fat on the outside of the casings you almost assuredly had some in between the casing and the meat, so that is more likely the culprit. Next time you make them add a Binder if you aren’t already and mix until everything is really super sticky. Also, try taking them out of the bag and putting them right in the icewater. @parksider will say (and he is correct on this) that you don’t need to put the sticks ina bag for the cooking process as long as you aren’t using a sous vide circulator that draws water in and then shoots hotter water back out.