Hopeing someone can help us, we used 1 package Lebonon Bologna Seasoning, 1oz Sure Cure, Stuffed in 2.4in X 12in Mahogany Fibrous Summer Sausage Casings, all Beef approx 80/20 beef to fat ratio, stuffed tight, hog ringed end. Hung in our Southern Pride Smoke Chef smoker lowest temp is 150F. cooked 4hrs @ 150F, then 165F until internal meat temp 150F. Then Ice bath for 15 min, They came out of the smoker shriveled even before the ice bath. We though that maybe our temp in the smoker was off, so we did the rest of our casings we had stuffed and used a digital thermometer probe and hung in the smoker between the meat and that batch did the same thing, we even took them out at 145 internal temp. The finish product does not taste bad but it shrunk and has fat that dripped out and solidified between the casing and meat, so we had to take the casing off before packaging. Any thought of what we should do different?

Jonathon We used the meat, seasoning, sure cure, and water, then stuffed and put in fridge over night. I will take a look at the extractor link. Thanks for your time.