Grrrrr! I used seasoning and soy protein at proper amounts and hand mixed for approximately 30 min. Stuffed tight and set in Rtic cooler full of ice packs for 10 hrs. I used 18 bbn lbs venison as 7 lbs ground pork butts and am thinking the pork was a bit leaner than it needed to be? Put on Camp Chef pellet grill and set to 200. Temps were running right at 181 consistently. Internal temps were all averaging 160 when I pulled them and immediately dumped into ice bath. Let set 20 min. Sliced open and its beautifully pinks as it should be around edges, but it has grey middles and the casings are sticking to meat. Tastes and smells great! What did I do wrong? Concerned that its safe to eat? Never had this issue, but it is first time I’ve done them on the pellet smoker. Thank you!!
