I smoked up 25 lbs of brats 30 pork and 70 deer. I used the natural hog casings 32-35mm. I smoked them for an 1.5 hours at 140 degrees and then at 185 until I reached an internal temp of 160. The casings were really rubbery when i was done and made them really chewy. Any ideas what im doing wrong

Jonathon what temp do you recommend smoking them at and how long?

Jonathon thanks for the help. However I did add sure cure to it when I mixed it and stuffed it. Is the issue I’m using the wrong casing? Do the natural casing not hold up to that slow cooking process. I guess I called them brats because I used brat seasoning.

Jonathon will it hurt anything to cook them at a higher temp to get them done quicker or should I stay low and slow?