I am trying to find some information on what we call old style summer sausage or cold cure. So we cold smoke our sausage and let it hang in cool temp around 40 degrees to 50 for approximately 4 to six weeks. I have done this with the different summer units and sure cure for some time now but recently experienced separation internally of the meet. Leaving air pockets in side and not a pleasant look. Any help on what the cause may be? To dry?