@msspengler Mixing in the cure with water is no problem but if you adding Encapsulated Citric acid to the water and then to the meat that could be your problem as the acid would denature the proteins and make protein extraction almost impossible. If you don’t get protein extraction then the fat is going to render out of the meat and it could get stuck between your meat and the casings. This would cause the casing not to adhere but there would also be obvious evidence of the fat rendering out. You would see large amounts of what would look like grease between the casing and the meat. After cooling in an ice bath or shower you should let them sit out for about an hour at room temp before moving to the refrigerator or cooler. If you have been putting them in the fridge wet I would guess this, more than fatting out, is your issue. Unless you are seeing large amounts of grease between the casing and the meat.